Tempeh Barbecue with Coleslaw

Ingredients

2 tbsp apple cider vinegar
2 tbsp canola oil, divided
3 cups thinly sliced red cabbage
2 cups matchstick carrots
1/4 cup chopped cilantro
2 tsp salt, divided
Pepper to taste
1 medium onion, chopped
2 (1 lb) packages of tempeh, crumbled
3/4 cups water
1 cup ketchup
2 tsp dijon mustard
2 tbsp white vinegar
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp brown sugar

Directions

1. Prepare coleslaw by combining apple cider vinegar, 1 tbsp canola oil, cabbage, carrots, cilantro, salt, and pepper to taste in large sized bowl. Let sit for 20 to 30 minutes.
2. Heat remaining canola oil in a medium-sized skillet over medium-high heat.
3. Add onions and sauté until onions are soft, about 3 minutes.
4. Add tempeh and sauté until it starts to brown, about 6 minutes.
5. Add remaining ingredients, water, ketchup, mustard, vinegar, lemon juice, Worcestershire sauce, and brown sugar and bring to simmer.
6. Reduce heat and cook slowly for 20 minutes.
7. To serve, place tempeh mixture on hamburger buns, wraps, or any other type of bread, then top with coleslaw.

Adapted from: Tempeh Sloppy Joes with Coleslaw and a home recipe for Barbecue sandwiches.