By now you may be able to tell that I love cornbread. Who doesn’t?! It’s so versatile! Earlier this week I showed you how I like to use it as a casserole and a dessert, now I’m showing you my favorite: BBQ Tempeh Cornbread Sandwich!
Oh my gosh is this sandwich good!
Using cornbread as bread for sandwiches or burgers is the best decision I’ve ever made. It adds so much flavor and excitement! I like using bbq smothered tempeh and cooked collard greens best for my cornbread sandwiches, but the bread makes a killer veggie burger too!
Jalapeño Cornbread (V/GF)
Using cornbread as bread for sandwiches or burgers is the best decision I’ve ever made. It adds so much flavor and excitement! I like using bbq smothered tempeh and cooked collard greens best for my cornbread sandwiches, but the bread makes a killer veggie burger too!
Ingredients
- 3 tbsp melted vegan butter ( I use Earth Balance)
- 1/3 cup unsweetened applesauce
- 1/4 cup raw honey (use maple syrup for strictly vegan cornbread)
- 1/4 cup coconut sugar
- 1 flax egg *see notes
- 1 cup vegan buttermilk *see notes
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 jalapeños , stems and seeds removed and finely diced
Instructions
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Preheat oven to 375 degrees F. Grease an 8×8 baking dish, or preferably a biscuit pan, and set aside.
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In a large bowl, whisk together melted vegan butter and applesauce. Add honey or maple syrup and coconut sugar then whisk to combine. Add flax-eggs and vegan buttermilk then whisk to combine.
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In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk to combine.
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Add dry ingredients to wet ingredients and mix until fully combined. Then, add the jalapenos.
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Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Recipe Notes
Notes:
To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.
To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.
BBQ Tempeh (V/GF)
These bbq slathered temeph riblets make the perfect juicy, tender 'meat' for sandwiches and burgers. You can even enjoy them on their own with a knife and fork!
Ingredients
- 8 oz package of tempeh
- 2 8 oz cans tomato paste
- 1 tbsp white vinegar
- 2 tbsp maple syrup
- 2 tbsp liquid smoke
- 1 tbsp balsamic vinegar
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground mustard
- 2 tsp hot sauce
Instructions
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Add all the the BBQ sauce ingredients to a sauce pan over medium-high heat. Let simmer for 20-30 minutes until it thickens to your desired consistency. Remove from heat and let cool.
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Cut tempeh into thick riblet-like chunks. Brush tempeh with bbq sauce and bake at 375 degrees F for 25 minutes.
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Assemble Sandwich or eat on it's own. Enjoy!
If you like this, then you might like this and this!
So, what do ya think?! Let me know! Drop a comment, rate the recipe and tag @bunnysbite on your Instagram and Facebook photos!
