BBQ Tempeh Sandwich with Pineapple Salsa

• Course Lunch

Prep time

Cook time

Servings

Ingredients

• 8 oz gluten free tempeh diced into bite size pieces
• 2 cups boiling water
• 1 cup ketchup
• 1/2 cup Brown Sugar
• 1/3 cup brown mustard
• 2 tbsp Apple Cider Vinegar
• 3 tsp Hot Sauce
• 6 slices Gluten-Free Bread
• 1 cup Cabbage shredded
• 1 tsp Extra Virgin Olive Oil
• 2 tsp lemon or lime juice
• 1/4 tsp Salt
• about 1 cup pineapple diced
• 1 jalapeño pepper seeded and diced small
• 1/4 teaspoon Salt
• 1/8 Chili Powder optional

Instructions

1. Place the diced tempeh in a heat proof bowl. Pour the boiling water over, cover it and let it sit for 20 minutes.
2. In the meantime, prepare the barbecue sauce. Combine the ketchup, brown sugar, mustard, vinegar and hot sauce in a medium bowl and mix well. Pour into a medium sauce pan and cook over medium heat for 5-7 minutes, stirring occasionally. Set aside.
3. Once the tempeh is ready, drain it well, discarding the soaking water. Pour the barbecue sauce over it and toss well, the tempeh pieces are well coated. Cover and refrigerate for 2 hours.
4. To prepare the marinated cabbage, combine all the ingredients in a medium bowl, toss well and refrigerate until ready to use.
5. To prepare the pineapple salsa, combine all the ingredients in a medium bowl, toss well and refrigerate until ready to use.
6. Once the tempeh has marinated for 2 hours, preheat the oven to 400F and line a large baking sheet with parchment paper.
7. Arrange the tempeh pieces on a single layer on the baking sheet (don't discard the barbecue sauce left on the bowl). Bake for 15 minutes.
8. To assemble the sandwich, spread the reserved barbecue sauce on each slice of bread. Top with ⅓ of the marinated cabbage, ⅓ of the baked tempeh and ⅓ of the pineapple salsa. Repeat the process with the remaining 2 sandwiches