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1
In a large skillet, whisk the cider vinegar with the soy sauce, maple syrup, cumin, chipotle and paprika until combined.
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2
Add 1/3 cup of the water and 3 tablespoons of the olive oil and bring to a boil.
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3
Add the tempeh pieces and cook them over low heat, turning a few times, until the tempeh pieces are heated through and the barbecue sauce is slightly reduced, about 10 minutes.
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4
Meanwhile, in a small saucepan, cover the sun-dried tomatoes with the remaining 1 cup of water and bring to a boil over moderately high heat.
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5
Cover the saucepan, remove from the heat and let the sun-dried tomatoes stand until softened, about 3 minutes.
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6
Drain and coarsely chop the sun-dried tomatoes.
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7
Add the onion and the remaining 1 tablespoon of olive oil to the saucepan and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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8
Stir the sun-dried tomatoes and onion into the tempeh sauce and simmer over high heat until the sauce is thickened, about 3 minutes; season with salt and pepper.
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9
Open the kaiser rolls and place a lettuce leaf on each bottom half; top with 1/2 cup of sprouts.
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10
Place 2 pieces of tempeh on each kaiser roll and top with some of the chunky barbecue tomato sauce.
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11
Close the sandwiches, cut them in half and serve immediately.
