|marinated tempeh eagerly awaiting the grill|
|me tirelessly fanning the flames of very mini Weber BBQ|
|finally happy. Theresa asked not to be photo’d (she’s grilling my food here!)|
BBQ Tempeh Sandwiches (makes 4 )
For the BBQ Sauce
1/3 cup tomato paste
1/4 cup molasses
1/4 cup agave nectar
1/4 cup tamari
4 tbs cider vinegar
1 tbs dijon mustard
2 tsp dried basil
1 tsp chipotle powder
salt and pepper
For the Sandwiches
1 small pineapple, peeled and cut into rings
grated strong cheddar-cheese or vegan cheese
Veganaise or other vegan mayonnaise
4 pita breads or other roll
- Place the tempeh in a deep baking dish large enough to contain it all in more or less one-layer only.
- Blend all the ingredients for the bbq sauce and pour over the tempeh. If you have time, leave overnight to marinate (it soaks up a lot of the marinate, really absorbing the flavour).
- When ready place tempeh on a hot griddle an grill on each side for 3-5 minutes until nice griddle-lines appear over the tempeh and the sauce has dried out and crusted the strips.
- Allow 2 strips of tempeh for each sandwich, top with a generous helping of Veganaise, the pineapple rings and grated cheese.