Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Korean BBQ Tempeh Sandwich With Kale Slaw [Vegan]

LIKE OGP ON FACEBOOK :
Creamy avocado and tart kale slaw team up with meaty tempeh to give you a crunchy and delicious sandwich. By keeping the marinade liquid and simmering the tempeh slowly, you allow for a tender, juicy cut of tempeh that retains its flavor and moisture.

Korean BBQ Tempeh Sandwich With Kale Slaw [Vegan]

This Recipe is :

High Carb VeganVegan

Ingredients

For the Marinade/Sauce:

  • 2 cups of water
  • A splash of orange juice
  • 1/4 cup tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced

For the Kale Slaw:

  • 1/2 head of kale, sliced into thin ribbons
  • 1 tablespoon sesame oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 3 tablespoon hummus

For the Sandwich:

  • Sprouted whole grain/gluten-free bread, toasted
  • 1 avocado
  • 1 8-ounce block of tempeh, cut in half and then 4 thin slices.

Preparation

  1. Combine all marinade ingredients in a medium shallow bowl with the tempeh slices and allow to marinate 30 minutes, or more.
  2. While tempeh is marinating, prepare the kale slaw dressing. In a small saucepan over medium heat, toast sesame oil for 5 minutes, until lightly fragrant. Keep an eye on it. Once cooled slightly, whisk in the rest of the dressing ingredients. Set aside.
  3. In a medium saucepan, relocate the tempeh and the marinade liquid. Set the heat to medium-high, until the liquid begins to bubble.
  4. Let the tempeh simmer in the liquid on low for 30-45 minutes. By this time, most or all of the marinade will have absorbed into the tempeh or evaporated.
  5. With the tempeh still hot, prepare your sandwiches. On one side of the sandwich spread avocado, topped by a handful of the kale slaw. Top with 1-2 pieces of the tempeh and top the sandwich with another piece of toast.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Tempeh

 

AUTHOR & RECIPE DETAILS


photo

Meredith is a Registered Holistic Nutritionist with a focus on plant-based health and wellness. Her blog pür body nutrition is a valuable resource to new or veteran vegans, or anyone looking to make vegetables taste a little more fabulous! Meredith's goal is to bring fun and whimsy to the vegan nutrition world- one over-the-top buddha bowl at a time.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

#5under5: Almond Butter and Raspberry Jam Mochi [Vegan, Gluten-Free]

Almond Butter and Raspberry Jam Mochi

Raw Afghan Brownie [Vegan, Gluten-Free]

Raw Afghan Brownie 2

Tahini Coconut Fudge [Vegan]

Tahini Coconut Fudge

Vegetable Paella Risotto [Vegan]

Vegetable Paella Risotto

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

7 comments on “Korean BBQ Tempeh Sandwich With Kale Slaw [Vegan]”

Click to add comment
Jessie Sinclair
5 Months Ago

Julian Tolliver


Reply
Leesa Mca
5 Months Ago

Ann Marie Cussen


Reply
Jackie Pearce
5 Months Ago

Michelle Closs


Reply
Michelle Closs
15 Mar 2016

Thanks Jackie Pearce!! were do you get tempah? what area of the store will i find it??

Jackie Pearce
15 Mar 2016

Frozen section usually, planet, EGS...

Jason Idalski
5 Months Ago

Kianah Smith Nicole Idalski


Reply
Jason Idalski
5 Months Ago

Kianah Smith Nicole Idalski


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×