Barbecue tempeh sammiches with vegan potato salad

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 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.

For the sammiches

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.

For the potato salad

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.

Happy summer!


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