Nashville Hot Tempeh Sandwich with Coleslaw
I love a good sandwich for dinner, especially when it’s as hearty and flavorful as this one! The star of this recipe is the hot sauce-covered tempeh, with a naturally nutty flavor that pairs perfectly with the classic Nashville sauce spices. But don’t skimp on the coleslaw! The creamy salad adds crunch for texture, and its hint of sweetness beautifully balances out the heat of the sandwich. (Photo Source: Natalie Melendez)
Yield: 2 servings | Time: 1 hr 30 min |
Ingredients
For the coleslaw:
2 cups green cabbage, shredded
½ cup carrots, shredded
½ cup vegan mayonnaise
1 tablespoon apple cider vinegar
½ teaspoon celery seeds
1 teaspoon sugar
Salt and Pepper to taste
For the sauce:
½ cup vegan butter, softened to room temperature
1 tablespoon brown sugar
2 tablespoons cayenne pepper
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoon smoked paprika
1 tablespoon agave (optional, but recommended for a sweeter sauce)
Salt to taste
For the tempeh:
1 pack of tempeh, sliced into 12 strips
1 tablespoon olive oil
For assembly:
Sliced bread or buns (vegan)
Avocado (optional)
Preparation
For the coleslaw:
Mix together the mayonnaise, apple cider vinegar, celery seeds, sugar, and salt and pepper. In a large bowl, combine the cabbage, carrots, then add the mixture. Refrigerate the coleslaw for at least an hour, or prepare it the night before.
For the Nashville Hot Sauce:
Add all ingredients into a small saucepan. Cook on low heat for 3-5 minutes or until fully combined. (Note: The sauce will thicken as it cools. To thin it out, simply reheat it on the stove.)
For the tempeh:
Add the oil and tempeh strips to a large skillet. Cook on medium heat for 3-5 minutes, then flip and cook for 3 more minutes. Once the tempeh is golden, add the hot sauce and continue cooking for 2-3 minutes. Flip the strips occasionally to ensure both sides are covered.
For the assembly:
Stack the tempeh, coleslaw, and avocado between your two slices of bread. Enjoy!