Honestly, this was the best barbecue sandwich and potato salad I’ve ever had. I was craving potatoes, turns out they are very high in iron and vitamin C. Vitamin C helps with the absorption of iron. Tempeh is also high in iron and B vitamins. It’s the best form of soy to eat because it’s fermented and non GMO. Both recipes were inspired by posts on thekindlife.com. They were both so easy to make too. Both were made using my favorite condiment ever, vegenaise. Vegenaise is so good I could never go back to regular mayo again.
4 Udi’s gluten-free hamburger buns ( these are soooo good)
1 package three grain tempeh
1 bottle of Amy’s organic hot chipotle BBQ sauce
2 cups chopped cabbage
1/2 onion chopped
2 tablespoons vegenaise
1 tablespoon apple-cider vinegar
salt/pepper to taste
Mix all ingredients in bowl and set aside
Slice tempeh in half, then in 4 triangles, then slice triangles in half. You should have 8 thin triangles
Steam the tempeh in steamer basket for 10 minutes ( this allows all the flavors to absorb fully)
Using tongs, place steamed tempeh in a glass casserole dish and pour enough BBQ sauce over to cover. Place in oven preheated to 375 for 15 minutes.
Place slightly cooled tempeh on bun and top with slaw.
Boil 4 or 5 red potatoes until done( sliced small)
Place cooled potatoes in a bowl with 2 scallions chopped, 1/2 large shallot chopped, fresh or dried chives, fresh parsley chopped, 2 tablespoons vegenaise, 1 tablespoon apple cider vinegar, salt/pepper and mix. Place in refrigerator to cool.