When I say “temp,” you say “eh!”
I’ve got a confession to make. I made these sandwiches a while ago, took my pictures and have since forgotten exactly what I put in them.
It was a last-minute meal but one that was surprisingly delicious and very filling. The end result is something resembling a sloppy Joe in texture, but with a little more crunch and a lot more bbq.
The most vivid memory I have of making these was that I thought I had way more bbq sauce than I actually had. So, my “sauce” was half bbq and half ketchup/honey/red wine vinegar/salt/pepper/etc.
And as far as the tempeh goes, I like the three-grain. It’s got the best texture, and it doesn’t have that bitter taste that some tempeh has. And you can buy it in most grocery stores (well, at least Publix).
I know, for a fact (because it’s in my pictures), that I made some roasted asparagus as a side dish. Tossed them in a little olive oil and sprinkled with salt and placed in the oven until they were soft but not mushy.
So here’s what I remember from this meal:
Here’s what you need:
- 1 package of three-grain tempeh (you can make your own, but it’s complicated, and this ain’t the blog for that)
- 1 red bell pepper
- 1/2 medium onion
- 1 cup or so of your favorite bbq sauce (check before you start cooking)
- 4 buns
- vegetable broth (optional)
Here’s what to do:
Step 1) Slice the tempeh into relatively thin slices and boil in vegetable broth for ten minutes or so. This helps prevent the tempeh from getting too rubbery and gets rid of any bitterness that may develop after cooking (this step may be entirely unnecessary, but I’ve never not done it, so I wouldn’t know).
Step 2) Use tongs to remove the tempeh and lay it out on paper towels to drain off excess moisture.
Step 3) Cut the tempeh into small cubes and sautee with just the slightest bit of olive oil. The goal is to get them golden brown on all sides but first…
Step 4) After the tempeh has been cooking for a few minutes, add to the pan (or start in another pan, as I did) some diced onions and bell pepper. I didn’t want them fully carmelized, just a little softer than raw.
Step 5) When the tempeh is sufficiently golden (maybe 7-10 minutes on medium heat), add in the onions and peppers and a small bucket (okay, a cup) of bbq sauce. Keep adding sauce until you get a sloppy-Joe-ish texture and everything is hot.
Step 6) Add to a toasted bun, and grab some napkins.