Recipe Weekend: 2 #Vegan Sandwiches. Tempeh Sausage & Cheese Steak

I was at Trader Joes the other day, picking up a few things for dinner. The plan was Tempeh Burgers. I was out of buns (because there are just two of us, a package of buns lasts quite a while in the freezer), but TJs selection was pretty poor. White bread, with dairy in it, is not for me. Then I saw these:

I understand that “multi grain” is just another way of saying white bread with a few extra types of flours mixed in, but what got me going was the description on the right. “Perfect for sandwiches, sausages, et. al.” Hmmm, I thought, sausages. How can I take tempeh and make sausages?

When I got home, I got out several vegan cookbooks. Nothing. All the “sausage” recipes involved seitan. So, I decided to see what I could do with a marinade. The result was tasty. Not exactly like sausage, but reminiscent of sausage shall we say. And since it has been a very long time since I have tasted a real sausage, I decided it was close enough.

Tempeh Sausage Sandwich. #Vegan.

8 oz package tempeh, sliced in half lengthwise, then sliced in half lengthwise again (to make 4 long, thin slices). If the slices are too long, you may have to cut them in half to fit when you steam them.
1/4 cup tamari
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup vegetable broth
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/2 teaspoon ground fennel
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1-2 tablespoons olive oil
1 small onion, thinly sliced
4 ounces mushrooms, sliced
1 avocado
Sandwich Rolls
Optional sauces: mustard, vegan mayo


Steam the sliced tempeh for 15 minutes. While it is steaming, prepare the marinade by combining the tamari, garlic, olive oil, vegetable broth, vinegar, maple syrup, fennel seed, and pepper.

Remove the tempeh from the steamer, lay it in a flat pan and pour the marinade over it. Allow to marinate for about 15 minutes, turning at least once.

Heat a tablespoon of olive oil over medium heat. Add the tempeh and the marinade. Brown on each side. Push the tempeh to the side, then add the slice onions (you may need a little more oil). When they start to soften, add the mushrooms alongside them in the same pan. Cook both until soft and slightly browned.

Toast the sandwich roll. Top with a long tempeh sausage slice (two if you had to cut them in half). Add the onions and mushrooms. Serve with avocado and mustard and/or mayo.

#Vegan Cheese Steak Sandwich

After I posted a picture of the cheese steak on twitter, I had a spirited but friendly conversation with a follower.

1- 8 ounce package seitan (or 1 cup if you make your own), cut into strips
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/4 cup vegetable broth
1 tablespoon olive oil
1 tablespoon vegan butter (I used Earth Balance)
1 tablespoon flour
1/2 cup vegan milk (I used almond milk)
1/2 cup vegan cheese (I used Daiya Pepper Jack)
1 tablespoon olive oil
1 small onion, thinly sliced
2 sandwich rolls

Combine the seitan, salt, pepper, onion powder, and vegetable broth. Preheat the oil over medium heat, add the seitan mixture and cook until brown and the broth is evaporated.

In a separate small pan, preheat 1 tablespoon oil over medium heat, add the onions and cook slowly until soft.

Toast the sandwich rolls.

Spoon half the seitan on each roll. Add the cheese sauce (see below) and onion. Serve with avocado and mustard.

Cheese Sauce
In a small saucepan, melt the vegan butter. Stir in the flour. Add the almond milk slowly, stirring constantly, until thickened. Add the cheese and continue to stir until the cheese melts.

I served both sandwiches with baked sweet potato fries (one day I baked some zucchini strips along with the potatoes). Enjoy for a special treat or game-day fare.

 photo Signature_zps65e035a8.png Sharing is Caring!

Need a coach to help you reach your running goals?

LogoI am an RRCA certified running coach and I also hold a Level One USATF certification. I have more than 12 years experience coaching runners of all ages and levels. More information...


  1. says

    Oh, I just read that joke about somebody else! Of course I can’t remember who now, so my story is kind of lame.
    I’ve never had seitan and I’m not sure if I’ve had tempeh, but back in the days when I was a (lousy) vegetarian I tried tofu on a number of occasions. Tonight I went out to a Japanese restaurant and had miso soup; the tofu in it was so smooth and silky that I finally understood that if you know *how* to make it, it can be fantastic.

    Oh! It’s marathoners. How do you know if someone has run a marathon… (as a wannabe marathoner, I can see how that might be true. I would tell everyone!)
    TriGirl recently posted..This is How I RollMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge