Tempeh Hoagie-Letta

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Washington Post


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8 ounces soy tempeh (may substitute multigrain or flax tempeh; see headnote)

2 medium cloves garlic

1/4 cup low-sodium soy sauce

2 teaspoons Dijon-style mustard

1 teaspoon sesame oil

1 teaspoon hot sauce of choice (optional)

1/2 lime

1/2 medium onion, cut through the root in half, then sliced into half-moons

1 teaspoon dried oregano

1/2 lemon

1 large or 2 small ribs celery

1/2 cup good-quality pitted green and/or black olives

1/2 to 1 homemade or store-bought roasted red pepper

Leaves from 1/4 bunch flat-leaf parsley

2 tablespoons olive oil, plus more for drizzling the rolls

Salt (optional)

Freshly ground black pepper

Four 6-inch hoagie or other soft rolls, for serving

2 to 3 tablespoons vegetable oil

4 to 8 slices smoked Gouda or provolone cheese per sandwich (optional)

Romaine lettuce leaves or cucumber slices, for garnish (optional)

1/4 cup peperoncini or your favorite pickled pepper