BBQ Tempeh and Coleslaw Sandwiches, Vegan and Gluten-Free

The best recipe for BBQ Tempeh Sandwiches
bbq tempeh sandwiches gluten free vegan best recipe

BBQ Tempeh and Coleslaw Sandwiches…quick, easy, and most importantly, flavorful!

Baked tempeh dripping with sweet and spicy BBQ sauce served on a whole wheat bun and topped with crispy coleslaw!  Or as my husband described it…the vegan version of the McRib!

I’m officially past my due date and am using my gold pass to get out of cooking dinner for the rest of the week!  I have zero motivation to prepare food or even eat…which is NOT like me at all! We will be living off of PB&J’s for the rest of the week and that is totally fine by me, but for the sake of the rest of the family this little baby better get here fast!

However, here is a meal that can be thrown together in no time flat and takes little effort or skill. Anyone can make it!  Slather tempeh with BBQ sauce of your choice and bake…done and done! Make sure to buy an organic BBQ sauce without high fructose corn syrup and preservatives!  You can even dice up the BBQ tempeh and serve over a chopped salad for a low-carb option!

Inspired by this PETA recipe.

bbq tempeh sandwiches gluten free vegan best recipe

BBQ Tempeh Sandwiches

The best recipe for BBQ Tempeh Sandwiches
Course Main Meal
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 4
Calories 372kcal
Cost $


  • 8 ounce package tempeh sliced
  • ¾ cup BBQ sauce
  • 2 cups cabbage slaw with carrots I used a bag of chopped cabbage and carrots, but you can chop your own!
  • ¼ cup red onion diced
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sugar
  • 2 tablespoons vegenaise
  • sea salt and pepper to taste
  • 4 whole wheat hamburger buns
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Preheat oven to 450 degrees.
  • In a shallow dish arrange tempeh slices. Cover with BBQ sauce, toss to coat. Let marinate for at least 45 minutes.
  • Transfer to a baking dish and bake for 30 minutes covered, then another 5 minutes uncovered.
  • Meanwhile, add chopped cabbage/carrots, diced red onion, apple cider vinegar, sugar and vegenaise to a bowl. Stir until well combined. Season with sea salt and pepper. Let marinate in the refrigerator until ready to serve.
  • Assemble sandwiches with tempeh and a scoop of slaw and enjoy 🙂


I love using tempeh over tofu for sandwiches because of it has more of a “bite” to it and is heartier…just my opinion!  Plus, sometimes tofu can be tricky to cook without frying in a ton of oil.  But, the best part of using tempeh in place of tofu are the healthy probiotics thanks to the fermentation process it goes through 🙂
Hope you like this Meatless Monday meal inspiration 🙂


Calories: 372kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 804mg | Potassium: 447mg | Fiber: 2g | Sugar: 22g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 4mg
Cristina C. RD LDN

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