SESAME TEMPEH SANDWICH

What would you prefer: a typical drive-thru burger or tempeh stewed in an Asian-inspired marinade, then pan-fried and topped with a fresh slaw and hot sauce? No contest, right?

» SERVES 4 «

4 tablespoons light soy sauce

1 tablespoon sesame seeds, toasted

2 tablespoons balsamic vinegar

2 teaspoons minced ginger

2 teaspoons sesame oil

1 clove garlic, crushed

1 (8-ounce) package tempeh, sliced into 1/4" slices

2 tablespoons peanut oil or olive oil

1 cup very thinly sliced green cabbage

1/2 cup very thinly sliced red cabbage

1 medium carrot, cut into long, thin strands

2 tablespoons seasoned rice vinegar

2 tablespoons vegan mayonnaise

1 teaspoon light soy sauce

1/2 teaspoon sesame oil

4 split sandwich buns

Hot chili sauce or sriracha (optional)

Hoisin sauce (optional)

1. In a shallow dish, combine soy sauce, sesame seeds, vinegar, ginger, sesame oil, and garlic. Add tempeh slices, turning to coat pieces. Marinate 1 hour or as long as overnight in the refrigerator, turning occasionally. Remove from marinade and set aside.

2. In a medium sauté pan over medium-high heat, sauté tempeh in peanut oil until golden on each side, about 4 minutes.

3. In a medium bowl, toss cabbage and carrots with rice vinegar, mayonnaise, soy sauce, and sesame oil.

4. On each split sandwich bun, place a few heaping tablespoons of slaw. Divide tempeh between the four rolls and top with an optional drizzle of chili sauce and/or hoisin sauce.