We just made this delicious dinner (from Natural Health Magazine) tonight! You can make it less time consuming by using store-bought coleslaw instead. I found the BBQ sauce particularly yummy! A great vegetarian treat with plenty of protein.
Enjoy!
COLESLAW
4 C green cabbage, finely grated
2 medium sized carrots, finely grated
2 Tbsp minced red onion
1/2 C light mayonnaise
1/2 C nonfat plain yogurt
2 Tbsp white vinegar
1 Tbsp sugar
Salt and freshly ground pepper
SANDWICHES
1/2 C ketchup
1 Tbsp cider vinegar
1 Tbsp sugar
1 Tbsp chili powder
2 Tsp soy sauce
1 Tbsp minced red onion
8 oz soy or mixed grain tempeh
4 whole wheat kaiser rolls, split open
1. Prepare the coleslaw: Combine cabbage, carrots, onion, mayo, yogurt, vinegar and sugar in a large mixing bowl. Mix well. Season to taste with S&P and toss again. Let stand at room temperature for at least 30 min or refrigerate for up to 4 hours.
2. Prepare a medium fire in the grill with a well-oiled grilling rack in place.
3. To make the BBQ sauce, stir together ketchup, vinegar, sugar, chili powder, soy sauce and onion in a shallow bowl. Taste and adjust the seasonings.
4. Cut the tempeh in half horizontally to make two thin cakes. Slice the cakes into 8 pieces, about 1-inch wide, for a total of 16 pieces. Add tempeh strips to BBQ sauce and turn to coat.
5. Grill tempeh until heated through and crusty, 4-6 min per side. Light toast rolls on the grill, about 2 minutes per side.
6. Brush the inside of the rolls with remaining BBQ sauce. Place about 4 tempeh slices on each roll, and top with a generous dollop of coleslaw. Serve immediately with extra napkins and some coleslaw on the side.
Serves 4
