teriyaki tempeh hoagie

   

Overview

Time: 35 minutes
Dishes: cake pan, baking sheet, oven

Hello, hello Dear Readers!

This a unique and delicious sandwich. It is made with tempeh, pepper, onion and a quick, homemade teriyaki marinade.

Unlike other times when I am all over telling you that the cheese is optional, in this case, I highly recommend including it - it adds some needed moisture to the sandwich. Although some of the marinade is added at the end, as well, the cheese helps tie it all together. I used Daiya Swiss, which has a strong flavor profile. Try not to use some mild-flavored version.

The marinade is homemade teriyaki that you mix and use as is, and it is made of a handful of ingredients, with nothing too obscure.  I would say the oddest ingredient is the mirin. For that, I recommend getting it from the booze aisle, not the grocery aisle, where you pay a ton for a small bottle. If you get it from the alcohol section, you can pick up a proper sized bottle for around $7 US. This can either be mirin or sweet rice wine. Even sake would work.

I made the hoagies using the Refrigerator Dough recipe, which I totally love, because I can prepare it and stash it in the fridge until I need it (up to 5 days). Fresh rolls are terrific!

This recipe makes 2 (6-inch) subs, which I split among 4 people and served each with a garden salad.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Make the marinade.
• Add the vegetables and tempeh as you slice them.
• Marinate while the oven preheats. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Teriyaki Tempeh Hoagies

www.ZsusVeganPantry.com

Makes 2 (6-inch) subs  

easy

1. Tempeh and Vegetables: Add the tamari, wine, sugar, oil, garlic and ginger to a shallow baking pan (cake pan is perfect). Add the slices of tempeh and set aside while you preheat the oven to 400F, 5 to 15 minutes. Can be covered and marinated overnight. Transfer to a baking sheet, reserving the marinade.     

6 tablespoons tamari

3 tablespoons sweet rice wine, mirin or sherry

4 teaspoons brown sugar

2 teaspoon2 toasted sesame seed oil

1 teaspoon garlic granules or powder

1 teaspoon ground ginger

1 (8-ounce) package tempeh, sliced 1/2-inch thick

1 bell pepper, sliced

1/2 small onion, sliced

2. Bake and Hoagie: Bake the Tempeh and Vegetables until the tempeh is browned, 20 minutes, basting every 5 minutes. Reserve some marinade for adding to the hoagies. Split the rolls. Add the cheese. Add the rolls to the same oven during the last 5 minutes of baking time, and bake until the cheese melts and the hoagie is toasted. 

2 (6-inch) hoagie rolls

4 slices of white nondairy cheese 

3. Serve: Divide the Tempeh and Vegetables among the toasted Hoagies. Add the reserved marinade. Serve. 

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