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About the Dish

  • Buns

    Buns

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Carrot

    Carrot

  • Dried Apricots

    Dried Apricots

  • Parsley

    Parsley

  • Tempeh

    Tempeh

  • Green Onion

    Green Onion

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Vegan Mayonnaise

    Vegan Mayonnaise

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

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!