-salt for boiling potatoes
-2 to 3 lbs. red potatoes (cut into bite sized pieces)
-3 cups sweet and tangy BBQ sauce (I bought Target's Market Pantry Sweet Original BBQ sauce)
-Two 8 oz. packages of tempeh, crumbled
-1 T. oil
-1 onion, diced
-1 t. salt
-1/2 cup vegan mayo
-1 T. Dijon mustard
-4 T. agave
-1 T. apple cider vinegar
-4 French bread sandwich rolls
1) Boil potato pieces in salted water until tender.
2) In a medium saucepan, sauté onions in oil until golden. Add the crumbled tempeh and BBQ sauce. Allow to simmer for 20 minutes, covered.
3) In a medium bowl, combine the drained potatoes, mayo, agave, Dijon, vinegar, and salt. Toss with potatoes.
4) Spoon barbecued tempeh onto rolls. Serve with a side of potatoes.