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Bianca Phillips shares her recipes for veganized soul food and country classics!

BBQ “Pulled” Tempeh & Carrot Sandwich
Yields 2 sandwiches
1 8-ounce package tempeh
1 tablespoon canola oil
3 tablespoons minced red onion
2 cloves garlic, minced
2 carrots, grated
1/2 cup barbecue sauce
Extra barbecue sauce for dressin’
Creamy Poppy Seed Coleslaw (recipe below)
2 whole wheat buns, toasted

Slice the tempeh into about 10 medium-sized strips. Place the tempeh into a steamer basket with a little water in the bottom. Steam for 10 minutes. If you don’t have a steamer basket, place the tempeh directly into a little water in a saucepan and heat for about 10 minutes. Set aside.
Heat the oil in a large skillet on medium-high heat. When the oil is hot, add the onion and cook for 2 to 3 minutes or until soft. Add the garlic and cook for 1 more minute. Add the shredded carrot and sauté for about 5 more minutes or until carrot is soft.
Crumble the steamed tempeh into the skillet and brown for about 5 minutes. Stir in 1/2 cup of the barbecue sauce and continue to cook for about 1 minute. Remove from heat. To assemble, divide the tempeh over the bottoms of two toasted buns. Top with extra sauce and coleslaw and the tops of the bun halves.

Creamy Poppy Seed Coleslaw
Yields 3 1/2 cups
3 cups shredded cabbage (about half of a medium-sized head)
1 carrot, grated
2 tablespoons minced red onion
1/2 cup vegan mayonnaise
1 teaspoon agave nectar
1/2 teaspoon sea salt
1/2 teaspoon poppy seeds

Place the shredded cabbage, grated carrot, and minced red onion into a large mixing bowl. Stir in the vegan mayonnaise, agave nectar, salt, and poppy seeds. Refrigerate until ready to serve.

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