When hot dogs and ribs go veggie, it's a whole new way to cook tempeh!
- Bring a medium pot of water to a boil. Cook the tempeh for 10 minutes and drain.
- Meanwhile, in a medium bowl, combine the ketchup, vinegar, molasses, mustard powder, smoked paprika and sriracha.
- Cut the tempeh into 8 sticks.
- Preheat oven to broil.
- In a large nonstick skillet, heat the oil over medium-high heat. Cook the tempeh for 4 or 5 minutes, turning it a few times to sear it on all sides.
- Pour the sauce into the skillet and toss to coat the sticks. Reduce the heat to medium and continue cooking for 1 or 2 minutes, until the sauce is hot. Remove from fire.
- Place the buns on a baking sheet. Cook under the broiler for 2 minutes, turning them over halfway through cooking.
- Place the tempeh sticks in the buns. Spread remaining sauce and top with coleslaw.
This recipe is best assembled at the last minute, but the tempeh will keep for 5 days in the refrigerator.
Chef secret:
Are you the creamy or traditional coleslaw type? Both will be equally good in these hot dogs.
This recipe is courtesy of Geneviève O'Gleman.
Photo credit: Sylvie Li