Cut your tempeh to size to perfectly fit each bun. Add to a shallow dish and cover with enough bbq sauce to fully coat. Lightly flip each piece until covered. Set aside until needed, you can marinate overnight for even more flavor.
Wash and thinly slice your purple cabbage. Transfer to a large bowl with shredded carrots.
In a medium bowl, add kale ripped from the stem into bite-sized pieces. Massage with lemon juice and a touch of oil, this will help break it down and remove any bitter flavor. Test a piece to see if it’s still bitter, you’ll know it’s ready when the bitterness goes away and it reduces in size.
Mix together kale, carrots, cabbage with a little liquid sweetener (like agave) and salt & pepper, to taste. Cover and refrigerate until needed.
Heat a grill pan to medium heat, lightly oil as needed.
Place tempeh at a diagonal and cook for 4-5 minutes, flip and repeat.
Toast slider buns as desired.
Assemble with grilled tempeh, kale slaw and a touch of vegan mayo and/or mustard on top.
Serve warm and enjoy!
CoursesEntree, Dinner, Appetizer
Recipe by The Plant Philosophy at https://theplantphilosophy.com/grilled-bbq-tempeh-sliders-with-kale-slaw/