|After being briefly steamed and then marinated, the tempeh is baked with your favorite BBQ sauce.|
|Dressings for the sandwich could include anything but top personal preferences at Cafe Drake HRV include the stripped down version seen above of vegan mayo and tomatoes or alternately, creamy coleslaw and tangy dill pickle slices.|
|Cooking the tempeh atop sliced onions adds an immeasurable depth of flavor.|
|Our Tempeh BBQ Sandwich with a green salad from the garden and cucumbers tossed with dill and sour cream.|
For us, it wouldn't be summer without a barbecue sandwich. Here's a guilt-free version you'll be enjoying all throughout the season. Begin with 1 8-oz. package of any type of tempeh. Cut the tempeh into two pieces width-wise and then carefully, with a sharp, thin knife, slice those two squares in half horizontally. Basically you're going for four large, thin squares of tempeh.
Place the tempeh in a steaming apparatus and steam for 7-8 minutes. While the tempeh steams, mix in a shallow wide bowl 2 T. olive oil and 1 T. tamari or soy sauce. Once the tempeh has steamed, remove to the marinade and gently, gently, turn to coat all sides. Leave to rest at room temperature for 30 minutes or up to one hour.
Preheat the oven to 375 degrees F. and line a baking sheet with foil. Place on the baking sheet 4 big, THICK slices of onion and atop each of these one of the tempeh squares. Bake for 10 minutes then remove pan from oven and baste the tempeh liberally with your favorite BBQ sauce; you'll need at least 1/2 cup total of sauce. Return the baking sheet to the oven and cook an additional 15 minutes.
While the tempeh is baking, split and toast in the hot oven some sort of sandwich roll, English muffin or hamburger bun. When the tempeh is done, spread one side of the roll with vegan mayonnaise and the other with a bit more BBQ sauce. Add one square of tempeh, one tomato slice and one onion ring to each sandwich, combine and enjoy. A big leaf of frilly lettuce is a nice touch if you have it.