YOUR SOLIN GENERATED RECIPE
Smoky BBQ Tempeh Sandwich with Crispy Slaw
Savor the hearty crunch and smoky-sweet flavors of grilled tempeh nestled between slices of whole wheat bread, enhanced by a tangy BBQ sauce and a refreshing, crispy slaw. Each bite delivers a satisfying contrast of textures and vibrant, natural tastes.
INGREDIENTS
150 g Tempeh
2 slices Whole Wheat Bread
2 tbsp Smoky BBQ Sauce
1 cup shredded Cabbage
1 small shredded Carrot
1 tsp Olive Oil
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
1 tsp Apple Cider Vinegar
PREPARATION
Slice the tempeh into thin pieces and marinate with smoky paprika, garlic powder, and a drizzle of olive oil.
Heat a non-stick pan over medium heat, then grill the tempeh slices for about 3-4 minutes on each side until they develop a golden-brown crust.
In a bowl, combine the shredded cabbage and carrot, then toss with apple cider vinegar, a pinch of salt if desired, and the remaining olive oil to create a light, crispy slaw.
Spread the smoky BBQ sauce on each slice of whole wheat bread.
Assemble the sandwich by layering the grilled tempeh onto one slice of bread and topping it with a generous serving of the crispy slaw.
Finish by capping with the second slice of bread, slice in half if desired, and serve immediately.