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
PC for 15 mins. Don't cut to small as it breaks up in the PC.
- 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.
- 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.
http://www.peta.org/living/vegetarian-living/recipes/bbq-tempeh-sandwiches-topped-with-multicolor-slaw.aspx