• Servings

  Makes: 2 servings

INGREDIENTS

• 1 block of tempeh (about 200g)
• 1/2 cup barbecue sauce
• For barbeque sauce from scratch (Optional)
• 1/2 cup tomato puree
• 1/2 cup water
• 3 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp maple syrup
• 1 tsp black pepper
• For the slaw
• 1 JAZZ™ Apple deseeded and sliced as thinly as you can
• 2 cups finely shredded purple cabbage
• 1 carrot finely sliced
• 3 spring onions finely chopped
• 1 avocado mashed or sliced
• A handful of greens of your choice
• Optional but very delicious: sauerkraut or kimchi
• 4 slices bread of your choice

METHOD

• To make the BBQ sauce simply mix everything together in a small bowl
• In a bowl mix together all the ingredients for the slaw. Place a lid on top and leave it to the side while you are preparing the rest
• Cut the tempeh into thin slices and brush them with the barbecue sauce
• If you can, prepare this the day before and let the tempeh marinate overnight or for at least 2-3 hours in the fridge
• Place the tempeh strips on the barbecue and cook them on each side for 3-4 minutes
• At the same time grill the bread until crunchy
• Assemble the sandwich starting with the mashed avocado, the greens, then add the tempeh, sauerkraut and finally the apple slaw
• Use extra BBQ sauce if needed. Enjoy straight away or wrap up for the perfect picnic!