Nasi Lemak Lover: Mid-Autumn

Food for BBQ party ideas


Ingredients:

1 brick/package tempeh (250g)

1/2 C favourite bbq sauce

1/4 C water

1 C shredded napa cabbage

1 C carrot ribbons (or shredded)

1/2 C unseasoned rice vinegar (or white wine vinegar)

3/4 C hot water

1 garlic clove, minced

1/2 tsp ground mustard

1/2 tsp cumin seeds

1 tsp sea salt

1/4 tsp ground pepper

1 long french-style baguette (divided into 4 pieces) OR 4 crusty rolls

1/2 C vegan mayonnaise

3 field cucumbers, thinly sliced or shaved

1/4 C pickled jalapeños

1 C cilantro leaves

Pre-heat oven to 350 F.

Slice tempeh into quarters (4 slices). Whisk together your favorite bbq sauce with 1/4 cup water and marinate tempeh for 20 minutes in the fridge.

Toss together shredded cabbage and carrot in a bowl. Add minced garlic, cumin seeds, ground mustard, sea salt, ground pepper, rice vinegar and hot water and combine until well mixed and the cabbage and carrot are submerged. Refrigerate until ready to assemble sandwiches.



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