Teriyaki Tempeh Sub

Ingredients

• 1 T Pesto, or minced fresh basil and
• 1 clove of garlic
• ¼ C Mayonnaise
• ½ C Teriyaki Sauce (Soy Vay! is the
• best brand)
• ½ C Water
• 8 oz Tempeh, any variety, cut into
• ½ inch cubes
• 1 Small Onion, any variety, chopped (about ¾ C)
• 1 Bell Pepper, any color, chopped to match the onion size
• 1 T Olive Oil (or any vegetable oil)
• Freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 Package of Sprouts, about 1 cup
• ½ C Feta Cheese (fat free works well)
• 4 Crusty Rolls (whole grain and fresh from the store’s bakery section is best)

Instructions

1. 1 Preheat Oven To 375 Degrees Fahrenheit: Preheat oven to 375 degrees Fahrenheit.
2. 2 Mix The Mayonnaise And Pesto Well: Mix the Mayonnaise and Pesto well then set aside. This can be made a day ahead and refrigerated.
3. 3 Place The Tempeh In A Small: Place the Tempeh in a small baking dish so that there is little empty room.
4. 4 Cover With The Teriyaki Sauce And: Cover with the Teriyaki Sauce and Water. If the liquid does not cover it completely, add more Teriyaki and Water in equal amounts.
5. 5 Tip: Tip: if you don’t have a small enough dish, double the Tempeh, Teriyaki and Water.
6. 6 Bake For 30-45 Minutes, Stirring: Bake for 30-45 minutes, stirring occasionally, until all the liquid has been absorbed and the sauce starts to caramelize.
7. 7 While The Tempeh Is Baking, Sautee: While the Tempeh is baking, sautee the Onion, Bell Pepper, garlic and Black Pepper in the Olive Oil until soft, about 5 minutes.
8. 8 When The Tempeh Is Done, Add: When the Tempeh is done, add it to the Onion/Pepper mixture and toss well.
9. 9 Slice Each Roll Nearly Through, Then: Slice each roll nearly through, then scrape out some of the soft bread part. Close each roll.
10. 10 Turn Off The Oven And Place: Turn off the oven and place the bread in it for a few minutes. When it is starting to crisp, remove.
11. 11 Holding A Roll With A Teatowel: Holding a roll with a teatowel, spread 1 T of the Pesto Mayonnaise, and then add ¼ of the Tempeh/Vegetable mixture to each. Top with Sprouts and Feta Cheese.