Happy February!

January went by so slowly for me...certainly in a good way, I just can't believe I've only been posting on this thing for one month! But onto month TWO, y'all.

I thought I was having a bit of chef's block, as our pantry is rather bare at the moment. But after taking a thorough inventory, I realized I had almost everything I needed to make the incredible Open-Faced BBQ Tempeh Sandwich with coleslaw from Vegan Soul Kitchen! Here is my coleslaw recipe and a variation on the BBQ tempeh.



Open-Faced BBQ Tempeh Sandwich with Creamy Coleslaw
serves 5

[Coleslaw]
1/2 a medium head of cabbage, chopped
1 big carrot, shredded
5 radishes, chopped
4 tablespoons apple cider vinegar
5 heaping tablespoons Veganaise
1 teaspoon garlic powder
1/2 teaspoon salt

[BBQ Tempeh]
3 tablespoons apple cider vinegar
3 tablespoons freshly squeezed orange juice
1/2 cup Bragg's Liquid Aminos
1/4 water
1/4 cup tomato paste
1 large chipotle chile in adobo sauce, chopped with some sauce
3 tablespoons canola oil
2 packets powdered Stevia
1 tablespoon ground cumin
1 pound tempeh cut into 1/2-inch fingers

Preheat oven to 400 degrees. Whisk all ingredients except tempeh in a large baking dish. Add the tempeh and coat it with the marinade. Let sit for around 15 minutes, then cover with foil and bake for 15-17 minutes.