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1
Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl.
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2
Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture.
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3
Toss and chill until serving.
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4
Sweet Potato Wedges: Cut each sweet potato into eighths.
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5
With a pastry brush, coat each piece lightly with canola oil.
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6
Bake in a preheated 425 degree F oven for 20 minutes or until tender.
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7
Set aside and keep warm until serving.
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8
Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise.
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9
You should end up with 4 semi-square pieces.
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10
Score each piece on both sides, diagonally, about 1/8-inch deep.
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11
Repeat scoring in opposite direction to create a diamond pattern.
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12
In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes.
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13
Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated.
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14
Let set for 5 minutes.
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15
Arrange tempeh on lightly oiled baking sheet.
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16
With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce.
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17
Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion.
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18
Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes.
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19
Remove from heat.
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20
Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun.
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21
Top with caramelized onions.
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22
Place on a plate with 4 sweet potato wedges and a serving of Asian slaw.
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23
Have a small bowl of barbecue sauce on the side.
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24
Beverage suggestion: Loose and/or bag Green Tea
