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Tempeh Hoagie-Letta

Tempeh Hoagie-Letta Recipe

  • cup soy sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sesame oil
  • Juice lime
  • 1 clove garlic, chopped, plus
  • 1 whole clove
  • 1 teaspoon hot sauce of choice (optional)
  • 1 (8-ounce) package soy tempeh (multigrain or flax is fine, too; see page 19 for recommendations), sliced into thumb-size pieces, about inch thick
  • 3 tablespoons vegetable oil
  • Salt
  • 4 (6-inch) hoagie rolls (baguette is too hard; look for something soft)
  • Olive oil, to moisten the rolls
  • A few slices of smoked Gouda or provolone cheese per sandwich (optional tasty treat)
  • Fixins Salad
  • medium-size onion, cut through the root in half, then sliced into half-moons
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 large or 2 small celery stalks, washed thoroughly, halved lengthwise, and cut into -inch slices
  • Juice lemon
  • cup good-quality olives (green and/or black), pitted and chopped roughly
  • cup pepperoncini or your favorite pickled pepper, chopped roughly
  • cup roasted peppers ( to 1 medium-size pepper), chopped roughly (see page 194 for how-to details; jarred variety also fine)
  • cup fresh parsley, chopped finely
  • Salt and ground black pepper
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