Peanut Tempeh Sandwich With Tangy Cabbage Slaw

"Marinated peanut tempeh sandwiches with purple cabbage-apple slaw! Happy eating! made, styled and photographed by: @rebeccasoule; peanut tempeh recipe: @minimalistbaker"
-- @rebeccasoule

A Note from Feedfeed

These sandwiches combine a peanut butter marinade to bring tempeh to the next level! Top it off with a cabbage and apple slaw and you're in business. 

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  • Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 4

Recipe Card

For the Peanut Tempeh


  • 8 ounces tempeh
  • 1 whole red chili, chopped
  • 3 tablespoons maple syrup
  • 2 tablespoons peanut butter
  • 2 tablespoons tamari
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons sesame oil

For the Slaw


  • 1/4 head of purple cabbage, thinly sliced
  • 1 carrot, peeled and grated
  • 1 apple, cut into matchsticks
  • 1 lime, juiced
  • 1/4 cup vegan mayo
  • Kosher salt and pepper, as needed

For Serving


  • Pretzel buns
  • Butter lettuce
  • Sprouts
  • Cilantro leaves


  • Step 1

    Bring a medium sized pot of water to a boil. Add in tempeh and boil for 10 minutes, to remove bitterness. Remove from water onto paper towels and allow to drain and dry. Cut into 4 pieces.

  • Step 2

    In a medium mixing bowl, add all of the marinade ingredients and whisk together. Add tempeh and allow to marinate for at least 2 hours and up to 24 hours.

  • Step 3

    Once marinaded, preheat the oven to 375°F and line a baking sheet with foil.

  • Step 4

    Add the tempeh to the pre-lined baking sheet and bake until the tempeh is deeply golden brown, 25-30 minutes. Remove from the oven and set aside.

  • Step 5

    To make the slaw, mix all ingredients in a medium mixing bowl. Season with salt and pepper.

  • Step 6

    To serve, add 1 piece of baked tempeh to a pretzel bun and top with slaw. Add additional vegan mayo, lettuce, sprouts and cilantro if desired. Enjoy!