These scrumptious vegan Thanksgiving sandwiches are made with savory marinated tempeh topped with cranberry sauce, gravy, or whatever leftovers you've got on hand!
- ½ cup vegetable broth
- 1 ½ tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon poultry seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 (8 ounce) package tempeh
- 1 tablespoon canola oil, or high heat oil of choice
- 4 slices sandwich bread, optionally toasted
- Vegan mayonnaise (optional)
- Thanksgiving leftovers of choice, such as mashed potatoes, cranberry sauce, gravy, and veggies
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In a medium bowl, stir together the broth, soy sauce, maple syrup, apple cider vinegar, garlic, poultry seasoning, onion powder, salt, and pepper.
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Cut the slab of tempeh in half, thickness-wise, to create two thin slabs. Now cut each slab in half, width wise, to create 4 square shaped slabs.
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Place the tempeh slabs in a shallow dish and pour the broth mixture over them. Allow the tempeh to marinate for at least 30 minutes.
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Place a large skillet over medium heat and coat the bottom with the oil.
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Give the oil a few minutes to heat up, and then arrange the tempeh slabs in the skillet — fit as many as you can without overlapping and cook the rest in a second batch.
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Cook the tempeh for about 5 minutes on each side, until lightly browned. Ladle the excess marinade over the tempeh towards the end of cooking and allow the tempeh to continue cooking until the liquid evaporates.
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Slather the bread slices with the mayo, if using. Assemble the sandwiches using two tempeh slabs per sandwich, and topping the tempeh with Thanksgiving leftovers of choice.
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Serve.
Nutrition information includes bread and tempeh. Mayonnaise and toppings are not included.