These scrumptious vegan Thanksgiving sandwiches are made with savory marinated tempeh topped with cranberry sauce, gravy, or whatever leftovers you've got on hand!
In a medium bowl, stir together the broth, soy sauce, maple syrup, apple cider vinegar, garlic, poultry seasoning, onion powder, salt, and pepper.
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.
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.
Place a large skillet over medium heat and coat the bottom with the oil.
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.
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.
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.
Nutrition information includes bread and tempeh. Mayonnaise and toppings are not included.