Vegan MoFo Day 3: Barbecued Tempeh
It’s Music Monday, and today’s meal and song are all about barbecue.
I bought Bryant Terry’s Vegan Soul Kitchen ages ago, and I’ve thumbed through it many, many times since. I’d looked at the Open-Faced BBQ Tempeh Sandwich recipe quite a few times, and finally decided to make it. The weather today was pretty cold and rainy, so I decided to bake the tempeh instead of grilling it.
I used locally-made tempeh from Twin Oaks . It was my first time using it, and while other brands are good, this was so fresh tasting that I’m hooked. I also try to support local businesses where ever I can.
The book recommends a recipe for Carrot-Cayenne Coleslaw, but I remembered coleslaw that I recently saw on Peas and Thank You, and decided to make it. It’s tahini-based dressing was a nice foil to the savory and mildly spicy tempeh. Since I was using tempeh in my sandwich, I decided to throw in a handful of chopped cashews.
If I were eating the tempeh on its own, I’d probably reduce the tamari a bit, since the flavor is pretty intense. With the bread and coleslaw, it made a great sandwich with a variety of flavors and textures. I’d love to make this again, and finish off on the grill as suggested.
This song by Bobby Watson would perfectly accompany this dish, whether you’re grilling outdoors or cooking inside.
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