When hot dogs and ribs go veggie, it's a whole new way to cook tempeh!

1. Bring a medium pot of water to a boil. Cook the tempeh for 10 minutes and drain.
2. Meanwhile, in a medium bowl, combine the ketchup, vinegar, molasses, mustard powder, smoked paprika and sriracha.
3. Cut the tempeh into 8 sticks.
4. Preheat oven to broil.
5. In a large nonstick skillet, heat the oil over medium-high heat. Cook the tempeh for 4 or 5 minutes, turning it a few times to sear it on all sides.
6. Pour the sauce into the skillet and toss to coat the sticks. Reduce the heat to medium and continue cooking for 1 or 2 minutes, until the sauce is hot. Remove from fire.
7. Place the buns on a baking sheet. Cook under the broiler for 2 minutes, turning them over halfway through cooking.
8. Place the tempeh sticks in the buns. Spread remaining sauce and top with coleslaw.

This recipe is best assembled at the last minute, but the tempeh will keep for 5 days in the refrigerator.

Chef secret:

Are you the creamy or traditional coleslaw type? Both will be equally good in these hot dogs.

This recipe is courtesy of Geneviève O'Gleman.

Photo credit: Sylvie Li