BBQ Tempeh Sandwiches Topped With Multicolor Slaw

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For the BBQ Tempeh:

1 lb. tempeh
1/2 cup soy sauce
1/2 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup olive oil
2 tsp. chipotle powder
1 tsp. dried thyme
1 tsp. sweet paprika
1 tsp. cumin

For the Slaw:

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup finely diced onions
2 Tbsp. vegan mayonnaise (try Vegenaise)
1 Tbsp. apple cider vinegar
1/4 tsp. celery salt
Salt and pepper, to taste

To Assemble:

6 kaiser rolls, sliced in half

For the BBQ Tempeh:

• Preheat the oven to 450ºF. Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size. Next, cut the tempeh into smaller strips, about 1 by 3 inches. Arrange in a single layer in a 2- to 3-inch-deep baking dish and set aside.*
• Whisk together all the remaining ingredients. Pour over the tempeh, coating evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake, uncovered, for an additional 10 minutes. Remove from the oven and set aside.

For the Slaw:

• In a medium-size bowl, combine the cabbage, onions, vegan mayonnaise, and vinegar. Mix until well combined. Add the celery salt, salt, and pepper. Keep in mind that the tempeh will be both spicy and slightly salty! Cover and store in the fridge until ready to assemble the sandwiches.

To Assemble:

• Lightly toast the rolls. Pile as much of the tempeh as you’d like onto one half of each roll. Top with some of the slaw and the other half of the roll and enjoy.

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