Photo by (c) Sara Remington
From Bryant Terry's wonderful Vegan Soul Food, this grill-friendly recipe is perfect for sunny days. Don't be afraid of tempeh! Cooked right, it's wonderfully textured and savory--pleasing to meat-eaters and the rest of us. Try it out at your next barbecue, and make sure to include the carrot-cayenne coleslaw.
Chef Terry writes:
I created this sandwich in July 2007 for "Pit Stop," an event celebrating the twentieth anniversary of the Berkeley Farmer's Markets (get is, barbecue pit/peach pit]. This tempeh recipe is an adaptation from a recipe included in one of my favorite cookbooks--The Modern Vegetarian Kitchen by Peter Berley. Instead of a regular bun, I served the coleslaw and tempeh fingers atop focaccia that was donated by a local bakery. The sandwiches were a bit hit with vegans, vegetarians, and meat eaters alike.
If you aren't grilling it you can pack the tempeh in a baking dish, cover with the barbecue sauce, and bake at 350°F for 1 hour.
Makes 5 servings.
• 3 tablespoons apple cider vinegar
• 3 tablespoons freshly squeezed lemon juice
• 3/4 cup tamari
• 1/4 cup canned tomato sauce
• 1 large chipotle chile in adobo sauce
• 3 tablespoons extra-virgin olive oil
• 1/4 cup agave nectar
• 1 tablespoon ground cumin
• 1/8 teaspoon cayenne
• 2 tablespoons water
• 1 pound tempeh (2 8-ounce packages], cut into 1/2 inch fingers
• 5 4x4-inch pieces of focaccia
• 4 1/2 cups carrot-cayenne coleslaw