Tempeh Philly Cheesesteak
| Serves | 4 |
|---|---|
| Ingredients | Vegetable |
| Menu Part | Sandwich/Wrap |
Chef George Fomaro
Gateway Market & Cafe
Des Moines, Iowa
This vegetarian version of the popular Philly cheesesteak swaps in tempeh for beef. Chef George Fomaro amps up umami with a marinade of mushroom, soy sauce and seasonings, infusing the tempeh with meaty notes. Garlic and onions add an extra flavor kick.
Ingredients
1 (8 oz.) package tempeh, sliced
8 oz. fresh mushrooms, sliced
1/2 small onion, sliced
1 tsp. chopped garlic,
2 tbsp. soybean oil
1 tbsp. soy sauce
1 tsp. Maggi seasoning
1 tsp. salt
¼ tsp. ground pepper
4 hoagie buns, sliced in half
8 slices provolone cheese
Steps
1. In medium mixing bowl, combine tempeh, mushrooms, onion and garlic; toss together. Add oil, soy sauce, Maggi seasoning, salt and pepper until well combined. Let marinate 1 hour at room temperature.
2. Place medium nonstick skillet over medium heat; heat until hot. Add tempeh mixture. Sauté until vegetables are tender and slightly browned. Adjust seasoning.
3. Divide mixture among buns; top each sandwich with 2 slices cheese. Place in preheat oven or broiler; cook until cheese is melted. Serve immediately.
Photo courtesy of The Soyfoods Council