Vegan BBQ Tempeh Sandwich

  • prep time30 min
  • total time 150 min
  • serves 4

One of the pre-made sandwiches that we sell from the fridges at our Bloor and Spadina locations. Keeps really well, so would be great for a picnic or for a kid’s lunch. We make both a vegan and a non-vegan version.Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fibre, and vitamins. It has a firm texture and an earthy, nutty flavour. You will usually find it at health food stores or better grocery stores in the freezer section. Bragg’s Liquid Aminos (or just Bragg’s for short) is a certified NON-GMO liquid protein concentrate, derived from soybeans, that contains many essential and non-essential amino acids. It is gluten free, not heated and not fermented, and is used by many as a replacement for tamari and soy sauce.

Courtesy of Jennifer Houston.

15 Ratings
Directions for: Vegan BBQ Tempeh Sandwich


BBQ Sauce

4 Tbsp olive oil

1 onion, diced

2 clove garlic

2 tsp allspice

1 tsp cayenne

½ cup organic sugar

¾ cup apple cider vinegar

¾ cup water

¾ cup ketchup

4 tsp sesame oil

3 Tbsp Bragg’s Liquid Aminos or tamari

3 Tbsp molasses


½ onion, peeled and diced

1 clove garlic, minced

2 tsp white cooking wine

1 pinch sea salt

1 pinch nutmeg

1 pinch ground black pepper

¼ tsp mixed herbs

4 Tbsp vegetable stock or water

2 tsp miso

1 cup chopped tofu

2 tsp Dijon mustard

1 Tbsp organic sugar

3 Tbsp sunflower oil

2 tsp apple cider vinegar


1 block tempeh, thawed

8 slices bread

16 slices tomato

2 cup lettuce

16 thin rings, red onion

8 slices dill pickle


BBQ Sauce

1. Heat oil in pan over medium heat.

2. Add onion, garlic, allspice and cayenne. Saute 5 minutes until onion is softened.

3. Add remaining ingredients.

4. Bring to a boil and reduce heat.

5. Simmer 30 minutes until slightly thickened.

6. Slice tempeh into 16 thin slices and cover with bbq sauce. Let marinate at least an hour, or up to a couple of days.


1. Combine onion, garlic, wine, salt, nutmeg, pepper, herbs and water in a frying pan and cook over medium heat until liquid has evaporated.

2. Remove from heat and allow to cool.

3. Combine onion mixture, miso, tofu, mustard, sugar, oil and vinegar in a blender and blend until totally smooth. Add water if needed to get right consistency. Set aside.


1. Grill tempeh slices and set aside.

2. Spread each piece of bread with mayo. Spread 4 of the pieces with Dijon mustard.

3. Put lettuce on 4 of the pieces of bread, top with tomato slices and sprinkle with salt and pepper.

4. Add remaining ingredients and cut in half.

See more: Vegetables, Vegetarian, BBQ, Summer, Healthy, Lunch, Vegan


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