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BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula
[Vegan]

VM By: VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer

Author Bio

With VBQ—The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer transforms the great... Read More

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BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula [Vegan]

Dairy Free

These delicious sandwiches with BBQ tempeh, figs, onion marmalade and arugula are a great meal that you'll want to enjoy again and again. Awesome flavors in tasty sandwich form - who could ask for more?

Ingredients You Need for BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula [Vegan]

For the marmalade:

1 1/4 cups dried figs
4 red onions
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 bay leaf
1/2 cup red wine vinegar

For the tempeh:

One 8-ounce package tempeh
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 1 tablespoon olive oil
1 teaspoon smoked paprika

Extras:

4 sandwich rolls
4 tablespoons vegan cream cheese
2 handfuls arugula

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How to Prepare BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula [Vegan]

For the marmalade, dice the figs and slice the onions into thin rings. Put the olive oil in a hot cast-iron saucepan and add the figs, onions, cinnamon, salt and bay leaf and sweat them for 5 minutes over indirect heat. Deglaze the pan with the vinegar and 2/3 cup water and cook over low heat for 40 minutes.
Cut the tempeh into slices 0.39-inches thick, blanch for 10 minutes in boiling water, then drain.
Mix the soy sauce, oil and paprika and marinate the tempeh slices in the mixture for 30 minutes.
Cook the tempeh over direct heat for 4 to 5 minutes each side.
Cut the rolls open and spread each cut side with 1 tablespoon vegan cream cheese. Fill each with the arugula and tempeh and top with 1 to 2 tablespoons of the fig and onion marmalade.

Notes

The marmalade is also very good if prepared beforehand and can be stored for up to 1 week in the refrigerator.

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