Best 3 Spicy Bbq Tempeh Sandwich With Sweet Potato Wedges And Asian Slaw Recipes

Are you craving a spicy and flavorful sandwich that is also packed with protein? Look no further than this tantalizing spicy BBQ tempeh sandwich, accompanied by crispy sweet potato wedges and a refreshing Asian slaw. This vegan and gluten-free dish is a culinary symphony of flavors and textures that will delight your taste buds and leave you feeling satisfied. Get ready to embark on a culinary journey where spice and sweetness dance in perfect harmony.

Here are our top 3 tried and tested recipes!

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE

Sweet and Sour Tempeh with Spicy Peanut Sauce image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup light sesame oil
1 tablespoon toasted sesame oil
1/4 cup soy sauce, preferably naturally brewed
1/4 cup rice vinegar
1/4 cup mirin
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, crushed
1 pound tempeh, cut into 1-inch cubes
1 cup natural-style unsalted peanut butter
1/4 cup pure maple syrup or honey
3 tablespoons soy sauce, preferably naturally brewed
3 tablespoons rice vinegar
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1/2 to 1 cup hot water
Hot cooked white rice, to serve
Thinly sliced radish, for garnish
Thinly sliced scallions, for garnish
Thinly sliced cilantro, for garnish

Steps:

For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams

SPICY GRILLED SWEET POTATO WEDGES

Spicy Grilled Sweet Potato Wedges image

Change things up by turning sweet potatoes into a savory side dish that will pair nicely with your grilled meat of choice.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Sweet Potatoes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 teaspoons hot sauce
½ teaspoon cumin
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
1 large sweet potato, cut into wedges

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated.
Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.

Nutrition Facts : Calories 161 calories, Carbohydrate 23.5 g, Fat 6.9 g, Fiber 3.6 g, Protein 2 g, SaturatedFat 1 g, Sodium 415.6 mg, Sugar 4.9 g

GRILLED SWEET POTATO WEDGES

Grilled Sweet Potato Wedges image

Sweet potatoes on the grill have a smoky, caramelized flavor you can't achieve in the oven. These are mildly spicy, but adjust the cayenne to suit your taste. These are excellent served with grilled pork or fish.

Provided by France C

Categories Side Dish Vegetables Sweet Potatoes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium sweet potatoes
¼ cup olive oil, divided
½ teaspoon smoked paprika
½ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Scrub sweet potatoes thoroughly under cold running water. Cut each potato lengthwise into 8 wedges. Place wedges in a bowl and toss with 2 tablespoons of oil. Combine remaining olive oil, paprika, salt, garlic powder, cinnamon, and cayenne in a separate small bowl.
Place wedges on the grill perpendicular to the grates and reduce heat to low. Grill over low heat, turning occasionally, until potatoes are soft, 16 to 18 minutes. Brush wedges with oil mixture on both sides, and grill 1 to 2 minutes more, then transfer to a plate.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 13.4 g, Fat 13.6 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 326.8 mg, Sugar 2.8 g

Tips:

Prepare the tempeh marinade in advance: This allows the flavors to meld and penetrate the tempeh, resulting in a more flavorful sandwich.
Use a high-quality barbecue sauce: A good barbecue sauce will make all the difference in the flavor of the sandwich. Choose a sauce that is thick and flavorful, with a good balance of sweetness, smokiness, and spice.
Don't overcrowd the pan when cooking the tempeh: This will prevent the tempeh from cooking evenly and becoming mushy.
Toast the bread before assembling the sandwich: This will help the sandwich hold together better and prevent the bread from becoming soggy.
Serve the sandwich with your favorite toppings: Some popular options include coleslaw, pickles, and onion rings.

Conclusion:

This spicy BBQ tempeh sandwich is a delicious and satisfying vegan meal. The tempeh is marinated in a flavorful blend of spices and barbecue sauce, then grilled to perfection. The sandwich is topped with sweet potato wedges, Asian slaw, and a drizzle of Sriracha mayonnaise. This sandwich is sure to please everyone at your next cookout or potluck.