It's not summer without something grilled! The perfect addition to any backyard barbecue or a quick dinner for a night in, these tempeh sliders are flavorful and easy to make. Grilled, barbecue sauce-covered tempeh is served on a toasty bun with a delicious kale, red cabbage, and carrot slaw. Serve with all the fixings for a perfect barbecue dinner, like corn on the cob, baked beans, or a side of fries.

Grilled Barbecue Tempeh Slider With Kale Slaw [Vegan]




Cooking Time




  • Barbecue sauce
  • 2 7-ounce blocks tempeh, cut into bun-size squares
  • 4 cups kale, broken into bite-sized pieces
  • 1 1/2 cups carrots, shredded
  • 1 1/2 cups purple cabbage, shredded
  • 1/8 cup lemon juice, fresh
  • 1 teaspoon sesame oil
  • Liquid sweetener, to taste
  • Salt and pepper, to taste
  • Slider buns
  • Vegan mayonnaise (optional)
  • Mustard (optional)


  1. Cut your tempeh to size to perfectly fit each bun. Add to a shallow dish and cover with enough barbecue sauce to fully coat. Lightly flip each piece until covered. Set aside until needed, you can marinate overnight for even more flavor.
  2. Wash and thinly slice your purple cabbage. Transfer to a large bowl with shredded carrots.
  3. In a medium bowl, add kale ripped from the stem into bite-size pieces. Massage with lemon juice and a touch of oil, this will help break it down and remove any bitter flavor. Test a piece to see if it’s still bitter, you’ll know it’s ready when the bitterness goes away and it reduces in size.
  4. Mix together kale, carrots, and cabbage with a little liquid sweetener (like agave nectar), salt, and pepper, to taste. Cover and refrigerate until needed.
  5. Heat a grill pan to medium heat and lightly oil as needed.
  6. Place tempeh at a diagonal and cook for 4-5 minutes, flip, and repeat.
  7. Toast slider buns as desired.
  8. Assemble with grilled tempeh, kale slaw, and a touch of vegan mayonnaise and/or mustard on top.
  9. Serve warm.