Ingredients:
1 lb tempeh, sliced diagonally, about 1/3 inch thick
1/4 cup vegetable oil
1 medium onions, chopped
1 chipotle peppers
3 tablespoons cider vinegar
3 tablespoons tomato paste ( I used tomato sauce here)
2 tablespoons barley malt syrup (*see note at top of recipe) or 2 tablespoons molasses ( *see note at top of recipe)
1 tablespoon dijon-style mustard
1 1/2 cups vegetable stock
1 cup brewed coffee ( or roasted grain substitute *see note at top of recipe)
salt & freshly ground black pepper
4 whole grain sandwich rolls, toasted
Directions:
In a large skillet, place a steamer rack.
Place water in skillet, not touching the steamer rack.
Place tempeh slices on rack and steam 15-20 minutes.
Place on paper towels, remove rack and wipe out the skillet.
Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
Remove and place on paper towels to drain.
Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
Add whole chipotle chile and cook 2 minutes more, until onion is browned.
Add vinegar to release brown bits from bottom of the pan.
Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
Simmer until mixture is almost reduced by half.
Remove chipotle, slice in half and remove seeds, mince and return to sauce.
Add browned tempeh and simmer about 10 more minutes.
Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
I actually serve this on tortilla wrappers with rice and it is great like that!
Servings: 4
Time preparation: 10 min.
Time total: 55 min.