- 1/3 cup cider vinegar
- 1/3 cup soy sauce
- 1/3 cup pure maple syrup
- 2 teaspoons ground cumin
- 2 teaspoons ground chipotle chile powder or 1 canned chipotle—drained, seeded and finely chopped
- 1 teaspoon sweet paprika
- 1 1/3 cups water
- 1/4 cup extra-virgin olive oil
- 1 pound tempeh (2 pieces), cut in half horizontally, then halved lengthwise to make four 4-inch squares
- 1 cup sun-dried tomatoes (not oil-packed)
- 1/4 cup very finely chopped onion
- Salt and freshly ground black pepper
- 4 kaiser rolls, split
- 4 romaine lettuce leaves
- 2 cups alfalfa sprouts
- In a large skillet, whisk the cider vinegar with the soy sauce, maple syrup, cumin, chipotle and paprika until combined. Add 1/3 cup of the water and 3 tablespoons of the olive oil and bring to a boil. Add the tempeh pieces and cook them over low heat, turning a few times, until the tempeh pieces are heated through and the barbecue sauce is slightly reduced, about 10 minutes.
- Meanwhile, in a small saucepan, cover the sun-dried tomatoes with the remaining 1 cup of water and bring to a boil over moderately high heat. Cover the saucepan, remove from the heat and let the sun-dried tomatoes stand until softened, about 3 minutes. Drain and coarsely chop the sun-dried tomatoes.
- Add the onion and the remaining 1 tablespoon of olive oil to the saucepan and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir the sun-dried tomatoes and onion into the tempeh sauce and simmer over high heat until the sauce is thickened, about 3 minutes; season with salt and pepper.
- Open the kaiser rolls and place a lettuce leaf on each bottom half; top with 1/2 cup of sprouts. Place 2 pieces of tempeh on each kaiser roll and top with some of the chunky barbecue tomato sauce. Close the sandwiches, cut them in half and serve immediately.
One Serving 677 cal, 30 gm fat, 4.4 gm saturated fat, 74 gm carb, 14 gm fiber.