Vegan Hot Chick’n Tempeh Sandwich

This is no ordinary sandwich: tempeh is marinaded in robust seasonings and a slight kick of heat, breaded, and sautéed in a homemade spicy oil. Layer the crispy tempeh on hearty bread with mayo, pickles, and a drizzle of spicy oil and devour for Meatless Monday.

This incredible recipe comes to us from Chef Ayindé, Meatless Monday Culinary Ambassador.

For more tempeh recipes, click here. 

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Prep time: 45 minutes

Cook time: Until golden brown

Serves: 1-2 sandwiches

Ingredients:

For Chick’n Protein:

• 8 oz block of tempeh

For Marinade:

• 1/2 cup dill pickle juice
• 1/2 tsp Better than Chicken bouillon
• 2 tbsp tamari sauce
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 habanero pepper
•  **bruise in Mortar and pestle if possible
• Pinch of salt

For Hot Oil:

• 1/2 cup avocado or vegetable oil
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp chili powder
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tsp salt
• 2 tsp sugar

For Breading:

• 1 cup flour
• 1/2 cup Panko
• 1 tsp salt
• 1/2 tsp black pepper

For Vegan Buttermilk:

• 1 cup soy milk
• 1 tbsp apple cider vinegar

For Sandwich:

• Hot oil
• Dill pickles
• Vegan mayo
• Your choice of bread

Directions:

• Cut block in half. Filet the blocks into 1/8 of an inch, should produce four pieces.
• Combine marinade ingredients in a shallow casserole dish and place cut tempeh. If tempeh is not fully submerged, flip it over. Marinade for 30 mins. For hot oil; combine all herbs in a bowl, heat oil until hot and shimmering, pour over spices, and mix well.
• Combine all ingredients for breading, set aside, and combine ingredients for buttermilk. Dredge tempeh in buttermilk, breading, then repeat for a double breading. Allow to rest for 5-7 minutes.
• In a frying pot, heat two cups oil on medium high until shimmering. Fry 1-2 filets at a time without crowding the pan. Reduce heat to medium and cook until golden brown on both sides.
• To build the sandwich, drizzle hot oil to your taste, top with dill pickles, and spread mayo.