Ingredients (2 servings):

1 block of tempeh (about 200g)
1/2 cup of barbecue sauce
Or to make your homemade barbecue sauce
from scratch:
1/2 cup of tomato puree
1/2 cup of water
3 tbsp of Worcestershire sauce
2 tbsp of apple cider vinegar
1/2 tsp of garlic powder
1/2 tsp of salt
2 tbsp of maple syrup
1 tsp of black pepper

For the slaw:
1 JAZZ™ Apple – deseeded and sliced as thinly as you can
2 cups of finely shredded purple cabbage
1 carrot – finely sliced
3 spring onions -finely chopped
1 avocado-mashed or sliced
A handful of greens of your choice – I have used a mix of cress and rocket
Optional but very delicious: sauerkraut or kimchi
4 slices of bread of your choice


  • To make the BBQ sauce simply mix everything together in a small bowl.
  • In a bowl mix together all the ingredients for the slaw. Place a lid on top and leave it to the side while you are preparing the rest.
  • Cut the tempeh into thin slices and brush them with the barbecue sauce. If you can, prepare this the day before and let the tempeh marinate overnight or for at least 2-3 hours in the fridge.
  • Place the tempeh strips on the barbecue and cook them on each side for 3-4 minutes. At the same time grill the bread until crunchy.
  • Assemble the sandwich starting with the mashed avocado, the greens, then add the tempeh, sauerkraut and finally the apple slaw.
  • Use extra bbq sauce if needed. Enjoy straight away or wrap up for the perfect picnic!