A super sticky, spicy, sweet, messy, mega satisfying sandwich with tempeh, sprouts, avocado and other goodies is always a good idea. This combination is largely inspired by one that I enjoyed at Candle Cafe last time we were in NY. I’m a big fan of sweetness in barbecue sauce, but I also enjoy a bit of convenience at times. When fixing up the sauce, I reach for an all-natural ketchup that has all of the ingredients I would be using in a homemade sauce anyway (tomato paste, vinegar, evaporated cane juice, spices, salt) and cut down on simmering time pretty greatly. A prefab convenience that probably costs more than the sum of its parts, yes, but totally worth it when messy, barbecue sandwiches are at stake. Pretty high value for the cost in the grand equation. And I’m all about that grand equation lately.
BBQ TEMPEH & SWEET POTATO SANDWICH
Print the recipe here!
SERVES: 2 (with extra sauce woohoo)
NOTES: I always simmer/steam tempeh for a bit before I apply a final cooking treatment just to guarantee some quality toothsomeness. I don’t think it’s totally necessary though if you’re in a pinch for time. Oh, and tofu would also apply beautifully here if tempeh is unavailable.
TEMPEH, SWEET POTATOES & SAUCE:
1/2 block tempeh (4 ounces), cut into 4 triangles or rectangles (depending on your bread surface shape)
1 medium sweet potato, peeled and cut into 1/2 inch slices
1 tsp grapeseed oil
1/4 onion, grated
1 small clove of garlic, minced
3/4 cup natural ketchup (Trader Joe’s and Annie’s are fantastic)
2 tbsp apple cider vinegar
1 tbsp sriracha (or other hot sauce)
2 tbsp maple syrup
1 tbsp worcestershire sauce (Annie’s brand to the rescue again!)
2 lightly toasted rolls of your choosing (I went the crusty multigrain route)
1/2 an avocado, peeled and sliced
big handful of sprouts
thin red onion slices
etc etc, go wild!
Make the sauce: heat the grapeseed oil in a small saucepan over medium heat. Add the grated onion and garlic and saute until very fragrant, about 1 minute. Add the ketchup, vinegar, sriracha, maple syrup and worcestershire sauce to the pot and stir to combine. Bring mixture to a light boil, stirring here and there. Simmer until mixture thickens slightly, about 7-10 minutes. Remove from the heat and set aside (leftover sauce will keep for one week in the fridge in a sealed, non-reactive container).
Line a baking sheet with parchment paper and set aside. Place the tempeh pieces and sliced sweet potatoes in a medium-large saucepan. Cover with water by about an inch and simmer until sweet potatoes are soft, about 7-8 minutes. Carefully remove tempeh and sweet potatoes to a plate. Pat dry with a kitchen towel. Place tempeh and sweet potatoes on lined baking sheet.
Heat your barbecue to medium-high or set your oven to broil. Brush tempeh and sweet potatoes with barebecue sauce. Place under the broiler or onto the barbecue. Flip and baste with sauce every minute or so, until coated to your liking and there’s a bit of char on the outside.
Place warm tempeh and sweet potatoes on to bread of your choice with desired toppings. Enjoy!