NUTRITION

SERVINGS

INGREDIENTS

100g Tempeh

2 slices Whole Grain Bread

1 tbsp Cornmeal

1 tsp Olive Oil (spray)

2 tbsp BBQ Sauce

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

1 tbsp Light Vegan Mayo

1 tsp Apple Cider Vinegar

Pinch Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Slice the tempeh into thin strips or bite-size pieces. In a shallow dish, sprinkle the cornmeal, smoked paprika, salt, and pepper. Dredge the tempeh pieces lightly in the cornmeal mixture.

• 2

  Heat a non-stick skillet over medium heat, lightly mist with olive oil spray. Sear the tempeh pieces until they are crispy and golden on each side, about 3-4 minutes per side. In the last minute of cooking, brush the BBQ sauce over the tempeh to create a smoky glaze.

• 3

  In a bowl, combine the shredded red cabbage and carrot. In a small container, mix the light vegan mayo with apple cider vinegar, and season with salt and pepper. Toss the slaw vegetables with the dressing until well combined.

• 4

  Toast the whole-grain bread slices until lightly crisp. Assemble the sandwich by layering the crispy BBQ tempeh on one slice, topping with a generous serving of tangy slaw, and finishing with the second slice of bread.

• 5

  Serve immediately and enjoy this balanced, flavorful sandwich.