Delicious!!!!!

This post is dedicated to all the Mellow-Mushroom-tempeh-hoagie lovers!

Seriously, I love the tempeh hoagies at Mellow Mushroom…even some of my meat-eater friends order the vegan hoagies over the non-vegan hoagies.  They are just THAT awesome!  Note:  always ask the server to “veganize” the hoagies and pizzas….sometimes they don’t know (ex: the pesto sauce in Mellow Mushroom for this hoagie is not vegan).

I just want to eat the tempeh hoagies from Mellow Mushroom EVERY SINGLE DAY, but that is not practical.  So, I decided to try to replicate the sandwich so my family and I can have it all the time .

Serves 4-6 people

Ingredients

• 2 packages of organic tempeh (sliced into 1 inch cubes)
• 1/2 cup to 2/3 cup of organic teriyake sauce
• 2 small organic bell peppers (chopped)
• 1 small organic onion (sliced)
• 4 cloves of garlic (minced)
• 1 package of sliced organic mushrooms (8 oz)
• Sea salt and pepper
• 1 tablespoon of olive oil
• clover sprouts or alfalfa sprouts for topping (optional…I didn’t have any today, but it goes well with this sandwich)
• Vegan Daiya mozarrela “cheese” for topping (optional)
• 4-6 whole wheat french bread (vegan and all natural)

Ingredients for Pesto Mayo:

• 4 tablespoons of vegan pesto (you can buy this at the store or make it yourself, recipe is HERE).
• 4 tablespoons of Vegenaise (vegan mayo)

Note: It helps to make large batches of pesto (stored in the freezer).  I like to pull out a few ice cubes of pesto for dip, dressings, spreads, etc.  And, if pesto pasta is requested for lunch or dinner, I can just boil the pasta and heat up the pesto….super fast and easy meal!

Directions:

1. Marinate the tempeh in teriyake sauce for a couple of hours.
2. Chop, slice, and dice your veggies.
3. Heat olive oil in a large pan and add onions and garlic.
4. Sweat the onions for a little bit and then add the bell peppers and tempeh (with teriyake sauce).
5. Cook this for around 10 minutes or until the moisture from the teriyake sauce is almost gone.
6. Then, add mushrooms.
7. Cook for another few minutes.
8. Set aside.
9. Make the pesto mayo: combine pesto sauce and vegan mayo.
10. Toast bread.
11. Spread pesto mayo on bread.
12. Add tempeh stir fry.
13. Enjoy!
14. Serve with colorful french fries!
    

    Sweet potato, yellow potato, and purple potato with a little bit of garlic, olive oil, and salt. baked in a 400 degree oven.