Philly Steak Sandwich
3-5 thin strips tempeh
1 onion, sliced into rings
2 cloves garlic, minced
1 whole grain bun
1 red bell pepper, sliced thinly
1 zucchini, sliced thinly
1/2 cup mushrooms (any kind you like)
pickles (as much as you like)
1 teaspoon mayo
1 teaspoon nutritional yeast
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 teaspoons lemon juice
Spices, to taste: salt, pepper, black pepper, crushed hot pepper flakes, and dash of curry
1. Marinate tempeh for 30 minutes or so. Sauté onion and garlic in oil until fragrant.
2. Meanwhile, hollow out bun and toast on low. Add all the veggies to the onion and garlic. Add some of the marinade sans tempeh, and sauté for a while.
3. Add tempeh and remaining marinade, and sauté everything. Add nutritional yeast and mix into marinade in pan.
4. Assemble bun: mayo on bottom half, sauerkraut in top half, spoon in veggie and tempeh mixture into bottom, top with pickles, close with top half.
Source of recipe: I wanted something filling and not too time consuming, and a little on the indulgent side. Nothing is really measured, but I tried my best to put approximations. Hope you enjoy!