This barbecue vegan hoagie recipe is fabulous and easy on its own, and when you add the chipotle mayo it’s just perfect for your next bbq! We love tempeh, it’s so versatile and good for you and, of course, gluten-free and vegan! We love to make these vegan barbecue tempeh sandwiches for outdoor holidays, for example as we write this Memorial Day is almost here. One of our favorite vegan cookbooks for festive food is Quick & Easy Vegan Celebrations by Alicia C. Simpson. To many, Memorial Day means gathering with friends and family to have time together, cherish the ones you love, and remember those who have served our country. Delicious food often plays a major role in these holiday gatherings, and those who are vegan and gluten-free can still enjoy delicious food to mark the occasion.
Alicia Simpson’s cookbook, which you can get here, offers recipes for all types of occasions and events, such as New Year’s Eve, the Superbowl and Valentine’s Day. We took our tempeh hoagie recipe from Simpson’s collection of recipes for Independence Day, and we think you’ll love it!
Gluten-Free Vegan BBQ Tempeh Hoagies with Chipotle Mayo
For the tempeh hoagies
2 tablespoons vegetable oil
1/2 small white onion, sliced thin
1/2 medium bell pepper, thinly sliced (use any color you like, but certainly red is festive!)
One 8-ounce package gluten free tempeh (read the package, some do contain gluten)
1 cup of your favorite barbecue sauce
4 gluten-free hoagie rolls, split and toasted (we love the Schar ciabatta rolls)
For the chipotle mayo
1/2 cup of your favorite vegan mayonnaise (we love Hampton Creek Just Mayo)
1 teaspoon vegan worcestershire sauce
1 chipotle pepper in adobo sauce, with 1 teaspoon of the adobo sauce reserved
1/4 teaspoon dried oregano
In a medium skillet over medium heat, warm the oil. Once the oil is warmed add the bell pepper and the onion to the pan and cook for a couple of minutes, until both the pepper and onion are soft, and, if you like, until the onion starts to brown just a little. Add the tempeh and cook with the peppers and onions for another 4 to 5 minutes, stirring often, until the tempeh is thoroughly heated.
While the tempeh is cooking, add all of the ingredients for the chipotle mayo into a food processor and process until smooth.
Stir the barbecue sauce into the tempeh and heat until nice and warm.
Spread the chipotle mayo on each side of the split, toasted rolls, and then dish the tempeh onto the roll.
Serve and enjoy! Our favorite sides for this dish are a nice cold green salad and crisp, hot french fries, which can be dipped into any leftover chipotle mayo!
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