Easy BBQ Tempeh & 5-Minute Slaw
This is a perfect vegetarian option for a summer cookout or an easy weeknight dinner.
Servings 2
Calories 223kcal
Equipment
Ingredients
BBQ Tempeh
- 1 package tempeh cut into triangles, cubes, or slabs
- 1/2 cup BBQ sauce storebought
5-Minute Slaw
- 2 cups shredded cabbage or kale, or a mix of both
- 1 grated carrot optional
- 1 tbsp vegan mayonnaise or regular mayonnaise if not vegan
- 1 tbsp white vinegar or lemon juice, lime juice, apple cider vinegar, or red wine vinegar
- 2 tbsp chopped fresh cilantro or parsley
- 1 tsp sunflower seeds or other seeds of choice, optional
- 1 tsp dried cranberries optional, if you have them, or substitute grated apple or a drizzle of honey for a little sweetness
Instructions
- Preheat the oven to 400 degrees. Place the tempeh on a baking sheet lined with parchment paper and brush it with about half of the BBQ sauce.
- Bake for 5-7 minutes, until beginning to dry out. Remove from the oven and brush the rest of the sauce on the tempeh, then return it to the oven for another 2-3 minutes. Adding sauce in two layers like this improves the flavor and texture, and prevents the tempeh from drying out.
- To make the slaw, toss all the ingredients together and let sit for 5 minutes or so, for the veggies to soften and absorb the dressing. This slaw can also be made a few hours ahead and refrigerated until mealtime.
Nutrition
Calories: 223kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 808mg | Potassium: 402mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5325IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 1mg