BBQ Tempeh Sliders Recipe

Tempeh: A fermented soybean product that is high in protein and has a firm texture, making it a great meat substitute.

BBQ sauce: A tangy and sweet sauce that adds a smoky flavor to the tempeh.

Slider buns: Small, soft buns perfect for making mini sandwiches.

Coleslaw mix: A pre-packaged mix of shredded cabbage and carrots, adding a crunchy texture to the sliders.

Olive oil: Used to brush the tempeh before baking, adding a subtle richness and helping it to crisp up.

When preparing the tempeh for these sliders, consider steaming it for about 10 minutes before slicing and baking. This step helps to remove any bitterness and allows the tempeh to better absorb the bbq sauce. Additionally, for a more flavorful coleslaw mix, toss it with a quick dressing made from vegan mayonnaise, apple cider vinegar, and a touch of maple syrup. This will add a creamy and tangy contrast to the smoky bbq tempeh.

• Tempeh - Substitute with tofu: Tofu is a versatile plant-based protein that absorbs flavors well and has a similar texture to tempeh when cooked.

• BBQ sauce - Substitute with homemade vegan BBQ sauce: Making your own BBQ sauce ensures it is vegan and allows you to control the ingredients for a healthier option.

• Slider buns - Substitute with lettuce wraps: Lettuce wraps are a low-carb, gluten-free alternative that adds a fresh crunch to the sliders.

• Coleslaw mix - Substitute with shredded cabbage and carrots: Shredding your own cabbage and carrots ensures freshness and allows you to customize the mix to your liking.

• Olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a great alternative for cooking the tempeh or tofu.

• Allow the tempeh to cool completely before storing. This prevents condensation, which can make the slider buns soggy.
• Store the bbq tempeh and coleslaw mix separately from the slider buns. This ensures the buns remain fresh and do not absorb moisture from the other ingredients.
• Place the cooled bbq tempeh in an airtight container. If you have multiple layers, separate them with parchment paper to prevent sticking.
• Store the coleslaw mix in a separate airtight container. If it contains a dressing, ensure it is well-mixed before storing.
• Keep the slider buns in a bread box or a resealable plastic bag to maintain their softness.
• Refrigerate the bbq tempeh and coleslaw mix for up to 4 days. The slider buns can be kept at room temperature for up to 2 days or refrigerated for up to 4 days.
• For longer storage, freeze the bbq tempeh by placing it in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The bbq tempeh can be frozen for up to 3 months.
• To reheat, thaw the bbq tempeh in the refrigerator overnight. Warm it in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• Assemble the sliders just before serving to maintain the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the BBQ tempeh sliders on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the buns from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crispy texture of the tempeh and keeps the buns soft.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the BBQ tempeh sliders in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method is quick and helps keep the tempeh moist.

• Microwave Method: Place the BBQ tempeh sliders on a microwave-safe plate. Cover with a damp paper towel to prevent the buns from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the fastest method but may result in slightly softer buns.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the BBQ tempeh sliders in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through. This method helps retain the crispiness of the tempeh and gives a nice texture to the buns.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the BBQ tempeh sliders on the toaster oven tray. Cover with aluminum foil to keep the buns soft. Heat for about 10 minutes or until warmed through. This method is convenient and effective for small batches.

• Oven: Used to bake the tempeh at the specified temperature to achieve the desired texture and flavor.

• Baking sheet: Provides a flat surface to place the sliced tempeh on while baking.

• Parchment paper: Prevents the tempeh from sticking to the baking sheet and makes cleanup easier.

• Basting brush: Used to brush olive oil, salt, and pepper onto the tempeh slices evenly.

• Knife: Essential for slicing the tempeh into the desired thickness.

• Cutting board: Provides a safe and stable surface for slicing the tempeh.

• Mixing bowl: Used to hold the coleslaw mix and any additional ingredients you might want to add.

• Measuring cup: Ensures you use the correct amount of BBQ sauce for coating the tempeh.

• Tongs: Handy for flipping the tempeh slices and handling them without burning yourself.

• Serving platter: A convenient way to assemble and present the sliders before serving.

Pre-slice tempeh: Buy pre-sliced tempeh or slice it in advance to save time during preparation.

Use pre-made coleslaw: Opt for a pre-made coleslaw mix to cut down on prep time.

Batch cook: Double the recipe and store extra bbq tempeh for quick meals later in the week.

Quick marinade: Marinate the tempeh in bbq sauce overnight to enhance flavor and reduce cooking time.

Toast buns together: Toast all slider buns at once in the oven while the tempeh bakes.