BBQ Tempeh, Corn on the Cob, Coleslaw, Chips

Ingredients

• 200g tempeh
• 4 tbsp barbecue sauce
• 1 tbsp soy sauce
• 4 large potatoes
• 2 corn cobs
• 1/4 white cabbage, finely shredded
• 1 carrot, grated
• 3 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• 1 tsp cider vinegar
• olive oil
• salt
• black pepper

Method

1. Heat the oven to 220C/200C fan/gas 7.
2. Cut the potatoes into chips, toss with oil and salt, and roast for 35 to 40 minutes, turning halfway.
3. Slice the tempeh and coat it with the barbecue sauce and soy sauce.
4. Mix the cabbage and carrot with the mayonnaise, mustard, vinegar, salt, and pepper to make the slaw.
5. Roast or griddle the corn until tender and lightly charred.
6. Pan-fry or bake the tempeh until hot and sticky.
7. Serve everything together.