Neo-philly Recipe

Prepare tempeh

Slice the 12 oz tempeh into 1/4-inch thin strips or crumble into bite-sized pieces depending on the desired texture. Pat dry with a paper towel.

Chop vegetables

Peel and thinly slice the yellow onion. Core, seed, and thinly slice the red bell pepper into strips. Mince the garlic cloves.

Heat pan and sauté

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the tempeh in a single layer and sear 2–3 minutes per side until golden. Push tempeh to one side, add onion and red pepper, and cook 5–7 minutes until softened and starting to caramelize. Add minced garlic and cook 30–45 seconds until fragrant.

Season and glaze

Reduce heat to medium. Add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 tablespoon soy sauce, 1 teaspoon maple syrup, 1 teaspoon black pepper, and 1/2 teaspoon salt. Stir to combine and cook 1–2 minutes so the flavors meld and the liquid mostly evaporates, leaving a sticky glazed tempeh-veggie mix. Taste and adjust salt or BBQ sauce later if needed.

Prepare rolls

Preheat a panini press or heavy skillet/griddle to medium. Split the 4 hoagie rolls and lightly butter or brush interiors with vegan butter or oil to help browning.

Add BBQ and cheese

Spoon about 2 tablespoons of vegan BBQ sauce onto the bottom half of each roll (reserve remaining sauce). Divide the tempeh-veggie mixture evenly among the 4 rolls, placing it on top of the sauce. Sprinkle about 6 tablespoons (roughly 1.5 cups total divided) of Daiya mozzarella-style shreds evenly over the tempeh mixture. Drizzle an additional 1/2 tablespoon BBQ sauce over the cheese if desired for extra flavor.

Press and melt

Close each sandwich. If using a panini press: place sandwiches in the press and cook for 3–5 minutes until the bread is crisped and the cheese is melted. If using a skillet: place sandwiches in the skillet and weigh them down with a heavy pan or foil-wrapped brick; cook 3–4 minutes per side over medium heat, pressing occasionally, until the cheese melts and bread is toasted.

Finish and serve

Remove sandwiches from the press or skillet. Brush the top of each roll lightly with the reserved vegan butter/oil for extra shine if desired. Slice in half, garnish with chopped parsley if using, and serve immediately with remaining BBQ sauce on the side for dipping.