Every so often, I’m in the mood to try out new and interesting recipes. While flipping through The 4-ingredient Vegan, I came across a recipe for BBQ Tempeh p.89 (online recipe). It sounded pretty good and it takes only 4 ingredients (tempeh, onions, bell peppers, and bbq sauce) to make!
I thought that coleslaw would be a great side for the BBQ, but as a vegan I haven’t had coleslaw in quite some time since it is usually made with dairy products. I looked through some cookbooks and found a great recipe in Appetite for Reduction called Cool Slaw p.38 (online recipe). This turned out really well. And the neat thing is that the creamy texture comes from… wait for it… cashews!
If you get a chance, I highly recommend both of these recipes, they didn’t take very long to prepare and made great leftovers to boot.
I served the BBQ Tempeh on toast topped with some dill pickles. On the side, I served coleslaw (cool slaw) and sweet potato fries. YUM!
Until next time…