Tempeh Barbecue Sandwiches

Yield

4 sandwiches

Prep Time / Cook Time

/

Activity Guide

Car Camping, Day Trip, Picnic

Ingredients

  • 2 packages tempeh, sliced into half inch fingers
  • 2 cups of your favorite BBQ sauce
  • Sturdy bread, such as ciabatta rolls
  • --
  • 4 carrots, grated
  • 5 little radishes, grated
  • 1 tablespoon dijon mustard
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon cayenne
  • Salt and pepper, to taste

Tools

  • Cutting board
  • Foil
  • Knife
  • Microplane grater or zester
  • Small bowl
  • Tongs

Method

  1. If you’re using a thick-style barbecue sauce, place 1 cup into a small bowl and add 1/4 cup of water. Stir until the sauce thins out and looks more like a marinade.
  2. Divide tempeh fingers into two foil packets. Cover each with 1/2 cup of (thinned) barbecue sauce. Sprinkle with salt and pepper. Close foil packet.
  3. Place foil packets on the grate over a campfire. Let cook for about 20-30 minutes, or until sauce is absorbed by the tempeh.
  4. Remove packets from fire, and tempeh from the packets. Place a new, oiled piece of foil flat on the grate over the campfire.
  5. Place tempeh fingers on the grate and grill, basting occasionally with the remaining cup of barbecue sauce (thick or thin is fine at this step). Flip halfway, and continue to baste until sticky and ribletty.
  6. Grill the bread slightly just before serving. Top with mustard, mayo, slaw, and tempeh fingers.

*This can all be made at home before a day trip or picnic and served cold.