The No Porkin ' Way Recipe

Slice tempeh

Press tempeh lightly between paper towels to remove surface moisture, then slice into 8 thin strips (about 1/4-inch thick).

Make marinade

In a shallow dish, whisk together soy sauce, liquid smoke, maple syrup, apple cider vinegar, olive oil, smoked paprika, and ground black pepper until combined.

Marinate

Place tempeh strips in the dish and turn to coat fully. Let sit at room temperature for 10–15 minutes, or cover and refrigerate for up to 1 hour for deeper flavor.

Cook tempeh

Heat a non-stick skillet over medium heat. Add a small splash of oil or spray. Place marinated tempeh strips in a single layer, reserving remaining marinade. Cook 3–4 minutes per side until browned and slightly crispy. In the last minute, brush with reserved marinade and reduce heat slightly to glaze. Remove and keep warm.

In a small bowl, combine vegan mayo, Dijon mustard, garlic powder, lemon juice, and salt. Taste and adjust seasoning. Set aside in the refrigerator until assembly.

Prep produce

Slice tomato into 1/4-inch rounds. Thinly slice red onion. Slice avocado and season lightly with a pinch of salt and a few grinds of pepper.

Toast bread

Split rolls or ciabatta, brush cut sides lightly with 1 tsp olive oil. Toast cut-side down in the same skillet used for tempeh over medium heat until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Spread half of the creamy spread on the bottom halves of the rolls. Layer lettuce leaves, 3–4 strips of cooked tempeh, tomato slices, avocado slices, and red onion. If using vegan cheddar or pickles, add them now. Drizzle hot sauce if desired. Finish with remaining spread on top half and close sandwich.

Serve

Cut sandwich in half if desired and serve immediately while tempeh is warm. Serve with chips or a simple side salad.

If you added vegan cheddar, place slices on the warm tempeh for 30 seconds to let them soften. Add pickles or hot sauce to taste before closing the sandwich.