Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Tempeh Cutlet Hoagies with Sriracha Brussels Sprouts Slaw

By Chef Linda

I love, love, love this sandwich! So simple to make, it's also full of different textures, complementary tastes, and good nutrition. Tempeh is a versatile food, found in the refrigerated section of most grocery stores today. Straight out of the package, it's very firm and slightly bitter. The quick fix for all tempeh recipes is to begin by quickly simmering it in water and soy sauce which softens the texture and improves the flavor. Cutting the tempeh into cutlets and doing a quick pan-fry in a little marinade makes them crispy-tender and more flavorful. Brussels sprouts are in the same family of vegetables as cabbage, and yet we don't often think of making slaw with them–but that will change after you make this delightfully crunchy version. A food processor with a slicing blade makes quick work of whole Brussels sprouts, but you can also buy them pre-shredded. One of the nice things about Brussels sprouts is that they hold up to the dressing without getting soggy so you can make the slaw a day in advance. I included a little sriracha for fun–it's up to you if you want to omit it or use even more…I'd use more!

Ingredients

Tempeh Cutlets
 1 (8-ounce) package of tempeh
 1 cup water
 1/2 cup soy sauce or tamari, divided
 2 tablespoons maple syrup
 1 tablespoon olive oil
 1 teaspoon toasted sesame oil
Slaw
 12 ounces Brussels sprouts, trimmed
 3/4 cup vegan mayonnaise
 3 tablespoons whole grain mustard
 2 tablespoons maple syrup
 2 tablespoons apple cider vinegar
 1 tablespoon sriracha sauce, or more if desired
 1/2 teaspoon salt, or more to taste
 1/2 teaspoon ground black pepper
 6 individual ciabatta rolls or one large loaf, sliced and lightly toasted
To Serve
 Dill pickles
 French fries or chips

Directions

To make the tempeh cutlets, lay the block of tempeh horizontally on a cutting board. Cut the block into 3 equal pieces. Slice each piece in half horizontally to make thin cutlets. Place the water, 1/4 cup of the soy sauce, and the tempeh in a small pan and simmer for 10 minutes.

Drain the tempeh, pat dry, and set aside. In the same pan, mix together the remaining soy sauce, syrup, olive oil, and toasted sesame oil. Heat the pan over medium heat. Arrange the tempeh cutlets in a single layer in the pan. Fry on each side for several minutes until lightly browned. Remove the pan from the heat.

To make the slaw, assemble a food processor with the slicing blade. Run the Brussels sprouts through the shoot. Alternatively, use a sharp knife and thinly slice the Brussels sprouts. In a medium bowl stir together the mayonnaise, mustard, syrup, vinegar, sriracha, salt, and pepper. Transfer sliced Brussels sprouts to the bowl and toss to combine.

To assemble the sandwiches, pile slaw onto the ciabatta breads, lay a cutlet on over the slaw, then add more slaw on top. Serve with pickles and fries for a real treat!

Tempeh Cutlet Hoagies with Sriracha Brussels Sprouts Slaw

Tempeh Cutlet Hoagies with Sriracha Brussels Sprouts Slaw

DifficultyEasy
YIELDS
6 sandwiches

Tempeh cutlet hoagies
INGREDIENTS

Tempeh Cutlets
 1 (8-ounce) package of tempeh
 1 cup water
 1/2 cup soy sauce or tamari, divided
 2 tablespoons maple syrup
 1 tablespoon olive oil
 1 teaspoon toasted sesame oil
Slaw
 12 ounces Brussels sprouts, trimmed
 3/4 cup vegan mayonnaise
 3 tablespoons whole grain mustard
 2 tablespoons maple syrup
 2 tablespoons apple cider vinegar
 1 tablespoon sriracha sauce, or more if desired
 1/2 teaspoon salt, or more to taste
 1/2 teaspoon ground black pepper
 6 individual ciabatta rolls or one large loaf, sliced and lightly toasted
To Serve
 Dill pickles
 French fries or chips

DIRECTIONS

To make the tempeh cutlets, lay the block of tempeh horizontally on a cutting board. Cut the block into 3 equal pieces. Slice each piece in half horizontally to make thin cutlets. Place the water, 1/4 cup of the soy sauce, and the tempeh in a small pan and simmer for 10 minutes.

Drain the tempeh, pat dry, and set aside. In the same pan, mix together the remaining soy sauce, syrup, olive oil, and toasted sesame oil. Heat the pan over medium heat. Arrange the tempeh cutlets in a single layer in the pan. Fry on each side for several minutes until lightly browned. Remove the pan from the heat.

To make the slaw, assemble a food processor with the slicing blade. Run the Brussels sprouts through the shoot. Alternatively, use a sharp knife and thinly slice the Brussels sprouts. In a medium bowl stir together the mayonnaise, mustard, syrup, vinegar, sriracha, salt, and pepper. Transfer sliced Brussels sprouts to the bowl and toss to combine.

To assemble the sandwiches, pile slaw onto the ciabatta breads, lay a cutlet on over the slaw, then add more slaw on top. Serve with pickles and fries for a real treat!

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