Tempeh Hoagie Recipe
Make Tempeh Hoagie Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempeh Filling
Vegetables & Toppings
Bread & Cheese
Sauce
Finishing & Optional
Method
Tempeh Filling
- 1
Press and slice tempeh
If tempeh is in a block with extra moisture, press it briefly between paper towels or a clean kitchen towel for 5 minutes. Slice the tempeh thinly (about 1/4-inch) or crumble with your hands for a shredded texture.
- 2
Make marinade
In a small bowl combine 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 2 tbsp water. Whisk until smooth.
- 3
Marinate tempeh
Place sliced or crumbled tempeh in a shallow dish or bowl and pour half the marinade over it, tossing to coat. Let sit for 10 minutes (or up to 30 minutes for stronger flavor). Reserve the remaining marinade.
- 4
Cook tempeh
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Add the marinated tempeh in a single layer and let it sear without moving for 2 minutes, then stir and cook until golden brown and slightly crisp, about 6–8 minutes total. Pour the reserved marinade over the tempeh in the last 2 minutes and cook until the marinade reduces and glazes the tempeh. Transfer to a bowl and keep warm.
Vegetables & Toppings
- 5
- 6
Sauté vegetables
In the same skillet used for tempeh, add the remaining 1 tbsp olive oil over medium heat. Add the sliced onion and sauté 3–4 minutes until starting to soften. Add the bell peppers and mushrooms and cook another 5–6 minutes until vegetables are softened and edges are slightly caramelized. Season with a pinch of salt and pepper. Return the cooked tempeh to the pan with the vegetables and toss for 1 minute to combine and reheat.
Sauce
- 7
Make sandwich sauce
In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp red wine vinegar (or lemon juice), 1/2 tsp minced garlic, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning.
Bread & Assembly
- 8
- 9
Assemble hoagies
Spread a generous layer of the sauce on both sides of each toasted roll. Layer shredded lettuce and tomato slices on the bottom half. Pile the warm tempeh and sautéed vegetables on top of the lettuce. Add sliced provolone (or vegan cheese) over the hot filling so it softens; if you prefer melted cheese, place assembled open-faced under a broiler for 1–2 minutes until cheese is just melted. Top with pickled banana peppers and chopped fresh parsley. Close the roll and press gently.
- 10