About the Dish

2 Buns
1 packet Grey Poupon Dijon Mustard
1 tablespoon Apple Cider Vinegar
1 packet Turbinado Sugar
3 ounces Carrot
1 ounce Dried Apricots
4 sprigs Parsley
8 ounces Tempeh
2 ounces Green Onion
1/4 cup Barbecue Sauce
2 tablespoons Vegan Mayonnaise
1 tablespoon Anson Mills Benne Seed
Per Serving
Calories 700
Total Fat 32 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1100 mg
Total Carbohydrates 76 g
Dietary Fiber 14 g
Sugar 24 g
Protein 28 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
• Warm or toast buns as desired. • Transfer to 2 dinner plates.
2
MISE EN PLACE • Crumble tempeh. • Peel and grate 1 cup carrot (save any extra for another use. • Thinly slice apricot. • Chop green onion, keeping white and green parts separate. • Pick and chop parsley leaves.
3
• In a large bowl, whisk together mustard, 1 tablespoon olive oil, vinegar, sugar and 1/4 teaspoon kosher salt. • Toss in carrot, apricot and parsley.
4
• Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add tempeh. Cook without disturbing until bottom is browned, about 1 minute. • Cook, stirring, until fragrant, about 1 minute. • Add onion whites. Cook, stirring, until fragrant, about 30 seconds.
5
• Add Sweet & Tangy Sauce, 1/3 cup water and 1/4 teaspoon kosher salt. Cook, stirring often, until tempeh is coated in sauce. Adjust consistency as desired with 1-2 tablespoons water. • Remove from heat. Stir in onion greens.
6
• Spread bottom buns with mayonnaise. • Add tempeh mixture, and cover with top bun. • Divide slaw between plates. Garnish with benne seeds, and enjoy!

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