Plant-Based BBQ Tempeh, Lettuce and Tomato Sandwich. | avocado sauce for taquitos | Orangesandavocados

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Plant-Based BBQ Tempeh, Lettuce and Tomato Sandwich.
Tempeh when prepared properly is a chewy, nutty, meaty treat. (no oil)

Preheat oven to 375 degrees.
Ingredients
8 ounces tempeh or tempeh blend such as Trader Joe’s tempeh, millet and brown rice tempeh
2 tablespoons tamari or low sodium soy sauce
1 tablespoon maple or date syrup
½ teaspoon paprika
½ teaspoon liquid smoke (or sub ½ teaspoon smoked paprika instead of regular paprika)
½ teaspoon ground cumin
Pinch of salt and ground black pepper
No oil Barbeque sauce with no/low sugar (optional)
Cut the block of tempeh into 4 equal pieces. Steam the tempeh pieces in a large steamer pot. The steamer pot should have an insert that fits about the level of simmering water. Bring a couple inches of water to a boil and reduce to a medium simmer. The tempeh should be placed in the basket of the steamer for 15 minutes. Remove and allow to cool enough to handle.
Cut the tempeh pieces into 3 equal slabs each for a total of 12 pieces.
Mix the marinade ingredients together and place the marinade in a bowl or plastic bag. Add the slices of tempeh. Marinate the tempeh for 5-10 minutes. Place the marinated tempeh on a parchment lined baking sheet and bake for 10 minutes. Turn the tempeh slices over and bake for 5 minutes. During the last 5 minutes brush with barbeque sauce. If you’d like the tempeh darker, brush again and bake another 5 minutes.
For the air fryer: Place slices on the rack of the air fryer. Cook at 325 degrees for 5 minutes. Turn over and brush with barbeque sauce. Cook for 2-3 more minutes. Brush with more sauce. If the tempeh is not dark enough, add a little more sauce, turn the heat up to 350 and cook for another minute. Watch carefully or it will burn.
Sandwich
Dijon mustard
Sliced tomatoes
Green leaf lettuce
Sweet and spicy pickles
Sliced jalapeno peppers
Cashew cheese (Ultimate Cashew Cheese from Dreena Burton Plant-Powered Families)
Avocado slices
Cucumbers
Any other desired condiments
Oil free bread such as Heartland Bread Co. sold at Whole Foods
Spread cashew cheese on the toasted bread. Add slices of tempeh, desired condiments and enjoy!
Cheese recipe: 2 1/2 cups soaked and drained cashews, 1-2 T nutritional yeast, 1/2 T yellow or white miso, 1/2 tsp kosher salt, 2 T fresh lemon juice, 1 1/2 T red wine vinegar, 3-5 T water. In a high speed blender, blend cashews, nutritional yeast, miso, salt, lemon juice, vinegar and 3 T of water. Add more water to thin as necessary. Keeps for 5 days in the refrigerator. Freezes well in small portions to be used as needed.
avocado sauce for taquitos

Tempeh when prepared properly is a chewy, nutty, meaty treat. (no oil)

Preheat oven to 375 degrees.
Ingredients
8 ounces tempeh or tempeh blend such as Trader Joe’s tempeh, millet and brown rice tempeh
2 tablespoons tamari or low sodium soy sauce
1 tablespoon maple or date syrup
½ teaspoon paprika
½ teaspoon liquid smoke (or sub ½ teaspoon smoked paprika instead of regular paprika)
½ teaspoon ground cumin
Pinch of salt and ground black pepper
No oil Barbeque sauce with no/low sugar (optional)
Cut the block of tempeh into 4 equal pieces. Steam the tempeh pieces in a large steamer pot. The steamer pot should have an insert that fits about the level of simmering water. Bring a couple inches of water to a boil and reduce to a medium simmer. The tempeh should be placed in the basket of the steamer for 15 minutes. Remove and allow to cool enough to handle.
Cut the tempeh pieces into 3 equal slabs each for a total of 12 pieces.
Mix the marinade ingredients together and place the marinade in a bowl or plastic bag. Add the slices of tempeh. Marinate the tempeh for 5-10 minutes. Place the marinated tempeh on a parchment lined baking sheet and bake for 10 minutes. Turn the tempeh slices over and bake for 5 minutes. During the last 5 minutes brush with barbeque sauce. If you’d like the tempeh darker, brush again and bake another 5 minutes.
For the air fryer: Place slices on the rack of the air fryer. Cook at 325 degrees for 5 minutes. Turn over and brush with barbeque sauce. Cook for 2-3 more minutes. Brush with more sauce. If the tempeh is not dark enough, add a little more sauce, turn the heat up to 350 and cook for another minute. Watch carefully or it will burn.
Sandwich
Dijon mustard
Sliced tomatoes
Green leaf lettuce
Sweet and spicy pickles
Sliced jalapeno peppers
Cashew cheese (Ultimate Cashew Cheese from Dreena Burton Plant-Powered Families)
Avocado slices
Cucumbers
Any other desired condiments
Oil free bread such as Heartland Bread Co. sold at Whole Foods
Spread cashew cheese on the toasted bread. Add slices of tempeh, desired condiments and enjoy!
Cheese recipe: 2 1/2 cups soaked and drained cashews, 1-2 T nutritional yeast, 1/2 T yellow or white miso, 1/2 tsp kosher salt, 2 T fresh lemon juice, 1 1/2 T red wine vinegar, 3-5 T water. In a high speed blender, blend cashews, nutritional yeast, miso, salt, lemon juice, vinegar and 3 T of water. Add more water to thin as necessary. Keeps for 5 days in the refrigerator. Freezes well in small portions to be used as needed.