June 15, 2021

Best ever Carolina Mustard BBQ Tempeh Sandwich Vegan and GF

BBq Temp w cole slaw

Wow! It's June. It been a while since I actually posted a recipe. I was thinking back to when I first tasted Carolina Mustard BBQ. I was visiting friends in Lady's Island in South Carolina. I never got over it. Before I ever thought of making it I would go in to the Piggly Wiggly store. This was only available in the South. I bought up as many bottles as I could.

I could drink this BBQ sauce.. This is so easy! I did not add extra garlic as I am trying to stay low fodmap. I used better sugars but traditionally brown sugar and honey are used. Definitely play with the recipe...

This sandwich needs to be on TV. I've never said that before. But damn this is off the chain. I'm generally not a super spicy gal but this was even better with a kick to it. Lets get to it, and keep it ridiculously ' simple.

Ingredients

  • 1 package of tempeh cut in half, and cut into "ribs"

  • 3/4 cup yellow mustard

  • 1 good squirt of ketchup ( yep )

  • 2 Tablespoons coconut sugar

  • 1 Tablespoon maple syrup

  • 1/4 cup apple cider vinegar

  • optional 1/4 tsp garlic powder

  • crushed red pepper good pinch

  • Cole Slaw
  • 1 cup green cabbage I used Savoy sliced very thin

  • 1/2 cup red cabbage sliced very thin

  • 1 grated carrot

  • 2 Tablespoons chopped scallions

  • Cole slaw dressing
  • 1/2 cup Veganaise

  • 1 Tablespoons apple cider vinegar

  • 2 teaspoons maple syrup

  • veggie pepper or a bit of pepper

  • Gf bun

  • Dill Pickle slices.

Cut the tempeh in strips.

In a medium sized bowl add all the sauce ingredients and stir. Now some folks heat it up, but I went straight in.. In a dish add the tempeh and the sauce reserving some for plating. Let marinate.

In a medium sized bowl add in the slaw ingredients. Mix the dressing in a separate bowl and drizzle over the slaw mixing well. Set aside .

The tempeh can be made in either in a indoor grill or the oven , For the oven place the tempeh in a 400 degree oven on parchment paper that has been sprayed with cooking spray, turning every few minutes. On the grill, also spray with cooking spray, just keep an eye on them, You want them to have the grill marks but not burn .

Build your bun Toast the buns, Add a little sauce. lettuce, tomato if you wish, dill pickle slices, and slaw.. Yum

This was my summer surprise, y'all ..enjoy.. you are going to love this. Stay safe,

Laurel Herman
CHEF & CULINARY EXPERT
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