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
- 11/2 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
- Pretzel buns
- Butter lettuce
- Cilantro leaves
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.
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.
Once marinaded, preheat the oven to 375°F and line a baking sheet with foil.
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.
To make the slaw, mix all ingredients in a medium mixing bowl. Season with salt and pepper.
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!