Recipe(tried): Spicy BBQ Tempeh Sandwich, Asian Slaw, Sweet Potato Wedges

Here is a recipe that I made for my children. They thought that this was a nice change from the usual veggie burger. It came from Michael Moorman, who, I think was a classmate of Ming Tsai's at The Cornell Hotel School. I think he owns a "fast" food vegetarian restaurant in Chicago.

Spicy BBQ Tempeh Sandwich

2 (8 oz.) tempeh cakes
2 cups water
1 cup lite soy sauce
1 cup barbeque sauce
1 large onion, thinly sliced
1 tsp. brown sugar
1 tbsp.(? or so) canola oil

Tempeh: Preheat oven to 450 degrees F. Cut each Tempeh cake in half and then cut each piece in half, lenghtwise (through the middle). You should end up with 4 semi-square pieces for each package of tempeh. Score each piece on both sides, diagonally, about 1/8 inch deep. Pepeat scoring in the opposite direction to create a diamond pattern. In a medium saucepan, bring 2 C. water to a boil. Add tempeh cakes, and steam (simmer) for 5 min. (I thought the cakes would fall apart when I put them directly in the water but they didn't.) Drain slightly, and place tempeh in a flat bowl or square baking pan. Pour soy sauce over the top, making sure each piece gets coated. Let set for 5 min.

Arrange tempeh on a lightly oiled baking sheet. With a pastry brush, lightly coat each tempeh cake, top & bottom, with barbeque sauce of your choice. Bake about 5 - 7 min., being careful they don't burn. (Most barbeque sauce has some sugar in it so does burn easily.)

Carmelized onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, ans continue cooking another 1 to 2 min. Remove from heat.

Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with carmelized onions. Serve with lettuce and tomato if desired.

ichael Moorman serves these with Asian Slaw and Sweet Potatoe Wedges. When I made them,I served them with fresh corn on the cob and fruit so I have NOT tried the slaw or the sweet potato wedges that follow.

Asian Slaw

1 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
1/2 cup finely shredded carrots
1/4 cup rice wine vinegar
1 tsp sugar
1 fresh lime, juiced
1/4 tsp ground ginger
1/4 tsp salt

Asian Slaw: Combine green cabbage, red cabbage, and carrots in a medium bowl. Whisk together remaining ingredients and pour over slaw mixture. Toss & chill at least 1 hour before serving.

Sweet Potato Wedges

2 sweet potatoes
1 - 2 Tbsp canola oil

Sweet Potato Wedges: Cut each potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 min. or until tender. Keep warm until serving.

Since I'm not a vegetarian, I had a hamburger but I tasted these & thought the tempeh was tasty so next time, I will probably eat these too. I hope you vegetarians out there will enjoy these recipes:-)!!