BBQ Tempeh and Lemon Dill Coleslaw

This is kind of awesome. John made a special bbq sauce with orange juice and rind, brown sugar, ketchup, and vinegar and poured it over some prefab garden vegetable tempeh. Then he baked it with some sauteed onions and peppers, and I made some creamy lemon dill coleslaw.

The coleslaw was just half a head of cabbage, sliced, mixed with some vegenaise, salt, pepper, dill, celery seed, and lemon juice. I like it really lemony so I used the juice from a whole lemon, and just enough vegenaise to moisten it. The lemon coleslaw and the orange bbq sauce made a nice pair, but I wish I'd done something kind of Asian-inspired, like ginger and lime coleslaw. Maybe next time.


Anonymous said...

That looks delicious. In comparison, the sad little tupperware bin of leftovers I'm having for lunch right now seems so unappealing.

maggie said...

That's okay. I had a tupperware full of leftovers for lunch, too (but it was John's awesome carrot and tahini soup, with some added steamed cauliflower and carrots, so I don't feel too deprived).

I'm working on a secret new recipe for buffalo wings. It's going to be the most exciting thing ever. Look for the post around Superbowl Sunday.