barbeque tempeh sandwich with lots of veggies. Low FODMAP, gluten-free, dairy-free and vegan.
Ingredients
2 bun(s)
Bun, gluten free
(low)
150 gm
Tempeh (tempe)
4 tbsp
Frank's Buffalo Wings Sauce
(or low FODMAP hot sauce of choice)
2 tbsp
Water
(tbsp)
2 medium leaf (s)
Iceberg lettuce
(handsful)
1 small
Carrots
(Slices of)
1 cup
Cucumber
(Slices of)
1 sprig
Parsley, fresh
(Fresh)
1 tbsp
Dijon mustard
(tbsp; (check the ingredients for FODMAPs))
1 tbsp
Mayonnaise
(tbsp; (check the ingredients for FODMAPs; use a vegan mayonnaise if you want; recipe to be entirely vegan))
Instructions
Pre-heat the oven to 180 degrees Celsius.
Mix the BBQ sauce with the water in a bowl.
Cut the tempeh into slices and put them into the marinade. Make sure every piece has been covered well with marinade.
Leave the tempeh to marinate in the fridge for 45 minutes.
Cover a baking sheet with baking parchment. Put the pieces of tempeh onto the baking sheet and put them into the oven for 20 minutes. Flip them over after 10 minutes.
I preferred to have warm buns, so I put them into the oven with the tempeh when there was 5 minutes baking time left.
Mix the mustard with the mayonnaise. Slice the buns open and put the mustard mayonnaise on both sides of each bun. Top the buns with lettuce, cucumber, carrot and gherkins. Put the slices of tempeh on top and finish with some fresh parsley.
Notes:
Quick Tips: Alana from A little bit yummy recently shared a great recipe for low FODMAP BBQ sauce
