Barbecue tempeh burger with coleslaw

Ingredients

For 1 serving

• Hamburger bun70 g
• Tempeh110 g
• Barbecue sauce1 tablespoon
• Cabbage60 g
• Carrots1
• Vegan mayonnaise12 g
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon

Contains: gluten, soy, mustard,

Method

1. Cut the tempeh into a single thick slice the shape of the bun and steam it for 5 minutes: it loses its bitterness and soaks up the sauce better.
2. Meanwhile make the slaw: cut the white cabbage and peeled carrots into fine julienne and mix them with the vegan mayonnaise and cider vinegar.
3. Brush the tempeh with the oil and the barbecue sauce.
4. Heat a griddle pan well over medium-high heat and grill the tempeh for 3 minutes per side, until marked and the sauce is caramelised.
5. Cut the burger bun, toast the cut sides for 1 minute, until golden, and build with the tempeh and the slaw.