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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