Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 cups American BBQ sauce, 0.5 cup vegetable broth, 2 tablespoons apple cider vinegar, 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon liquid smoke, 1 teaspoon Dijon mustard, and 0.5 teaspoon black pepper; whisk well to create the BBQ sauce mixture.

2. 2

   Prepare the tempeh by crumbling or cutting 16 ounces (450g) block tempeh into small pieces, then add it to the slow cooker along with 1 large chopped yellow onion and 3 minced garlic cloves.

3. 3

   Pour the prepared BBQ sauce mixture over the tempeh, onion, and garlic in the slow cooker, stirring gently to ensure all ingredients are well coated.

4. 4

   Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, stirring occasionally to prevent sticking and ensure even cooking.

5. 5

   After cooking, carefully remove the tempeh mixture from the slow cooker and shred it further with two forks if larger pieces remain, achieving a 'pulled' texture.

6. 6

   Serve the warm slow-cooked smoky tempeh BBQ mixture generously onto 4 split and toasted sandwich buns, adding a pinch of salt to taste if desired.