Tempeh Subs
Tempeh Subs
Ingredients
- ½ cup (125 ml) water
- 3 tbsp (45 ml) ketchup
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 2 packages (240 g each) tempeh, broken into pieces
- 3 tbsp (45 ml) olive oil
- 1 small red onion, thinly sliced
- 1 tbsp (15 ml) red wine vinegar
- 2 cups (50 g) arugula
- ¼ cup (10 g) dill, coarsely chopped
- 4 submarine buns, each 9 inches (23 cm) long
- Prepared yellow mustard, to taste
- 8 slices Monterey Jack or mild cheddar cheese (5 oz/140 g), halved
- Spicy banana pepper rings, to taste
Instructions
- In a bowl, whisk together the water, ketchup, soy sauce, brown sugar and spices.
- In a large non-stick skillet over medium-high heat, cook the tempeh in the oil until nicely browned, about 7 minutes. Pour in the sauce and mix to coat the tempeh. Bring to a boil. Let reduce until dry. Remove from the heat.
Tempeh Subs