BBQ Tempeh Sandwiches
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Yield: 4 sandwiches
For the marmalade
  • 1¼ cups (180 g) dried figs
  • 4 red onions
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 bay leaf
  • ½ cup (100 ml) red wine vinegar
For the tempeh
  • One 8-ounce (225 g) package tempeh
  • ¼ cup plus 2 tablespoons (90 ml) soy sauce
  • ¼ cup plus 1 tablespoon (75 ml) olive oil
  • 1 teaspoon smoked paprika
  • 4 sandwich rolls
  • 4 tablespoons vegan cream cheese
  • 2 handfuls arugula
  1. For the marmalade, dice the figs and slice the onions into thin rings. Put the olive oil in a hot cast-iron saucepan and add the figs, onions, cinnamon, salt and bay leaf and sweat them for 5 minutes over indirect heat. Deglaze the pan with the vinegar and ⅔ cup (150 ml) water and cook over low heat for 40 minutes.
  2. Cut the tempeh into slices 1 cm thick, blanch for 10 minutes in boiling water, then drain.
  3. Mix the soy sauce, oil and paprika and marinate the tempeh slices in the mixture for 30 minutes.
  4. Cook the tempeh over direct heat for 4 to 5 minutes each side.
  5. Cut the rolls open and spread each cut side with 1 tablespoon vegan cream cheese. Fill each with the arugula and tempeh and top with 1 to 2 tablespoons of the fig and onion marmalade.
Tip: The marmalade is also very good if prepared beforehand and can be stored for up to 1 week in the refrigerator.

Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs copyright © Nadine Horn and Jörg Mayer. Illustrations copyright © Nessa Horn. Reprinted by permission of the publisher, The Experiment. Available wherever books are
Recipe by Chic Vegan at