Bbq Tempeh Sandwich with Pickle Mayo
Ingredients
Stock
- 2 tbsp brown sugar
- 2 tbsp paprika
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 200ml water
- 200g block tempeh
- 1 tbsp olive oil
Pickle mayo
- 50g plant-based mayo
- 2 pickles
- Salt & pepper, to taste
Sandwich components
- 1 baby gem lettuce
- 1/2 avocado
- 2 plant-based brioche buns
- 2 tbsp plant-based butter
Serving
- Fries or crinkle-cut crisps
Preparation
Setup
Line a baking sheet with parchment paper.
Preheat the oven to 180°C.
Have a saucepan ready.
Instructions
Add all the stock ingredients into a saucepan and bring to a gentle simmer over medium heat. Slice the tempeh into 1/2 cm slices, add to the saucepan, and simmer for 2–3 minutes. Transfer the slices to the lined baking sheet and roast for 15 minutes, reserving the marinade.
Add olive oil to the reserved marinade, stir, and reduce over high heat until thick and glossy like BBQ sauce. Set aside.
Finely dice the pickles and stir through the mayo. Season with salt and pepper, then chill in the fridge.
Trim and shred the lettuce. Halve, destone and slice the avocado. Halve the brioche buns, butter them, and toast in a dry frying pan until golden.
Spread pickle mayo on the toasted buns. Layer with lettuce, avocado, tempeh slices and a generous drizzle of BBQ sauce. Close the sandwich and serve immediately with fries or crisps.
