|Ingredients||Vegetables, Mushrooms, Bread|
|Day Part||Dinner, Lunch|
Source: The Soyfoods Council
When soy-based tempeh stands in for beef, vegetarians can enjoy the iconic Philly Cheese Steak along with their carnivorous friends. Chef Formaro stays pretty close to the sandwich’s roots, down to the provolone cheese and hoagie rolls. The carnivores might even want to try it for a hearty meatless Monday meal.
8 oz. packaged tempeh, sliced
1/2 lb. 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
1/4 tsp. ground pepper
4 hoagie rolls, sliced in half
8 slices provolone cheese
1. In med. bowl, combine tempeh, mushrooms, onion and garlic; toss together. Add oil, soy sauce, seasoning, salt and pepper; mix to blend. Let marinate 1 hr.
2. Heat med. nonstick skillet over med. heat. Add tempeh mixture; sauté until vegetables are cooked and slightly browned. Adjust seasoning.
3. Divide mixture between rolls, top each sandwich with 2 slices cheese. Run under broiler until cheese melts. Serve immediately.