Barbeque Tempeh Sandwich

This delicious and EASY recipe requires few ingredients and provides a hefty punch of flavor.

Prep time: 30 minutes

Cooking time: 30 minutes

Serves: 4 people a half pita sandwich

Ingredients:

8 oz package of tempeh

1 cup of your favorite barbeque sauce

2 whole wheat pita breads

1 cup finely shredded green cabbage

¼ onion, minced fine

3 Tblsp lemon juice

3 Tbslp olive oil

1 Tblsp miso paste (optional)

1 garlic clove, minced

½ cup chopped cilantro (optional)

Fresh ground pepper

Instructions:

Slice the tempeh in thin strips, and lay in a pie plate or shallow pan. Pour the barbeque sauce over, and coat the tempeh evenly. Let marinate for 30 minutes to two hours in the fridge.

Meanwhile, mix the minced garlic, lemon juice, miso, and olive oil in a large mixing bowl until well combined. Add the cabbage, minced onion, cilantro (optional) and fresh ground pepper, and toss to coat the cabbage with the dressing.  Set aside. Preheat the oven to 375 degrees farenheit. Wrap the pita’s in foil to warm in the oven.

Remove the tempeh from the sauce (leaving plenty on the strips), and place on a parchment –lined baking sheet. Bake in a 375 oven for 20-30 minutes, until the tempeh is heated through and the excess barbeque sauce is starting to carmelize and dry out.  In the last ten minutes of baking, add the foil covered pita’s to warm up. Pull everything out when the tempeh is done. 

To serve:  Cut the pita breads in half, and lay three to four strips of cooked BBQ tempeh in each half. Fill the rest up with the cabbage slaw. YUM!