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Ingredients (18)

  • 1 pound (two 8-ounce packages) tempeh, sliced horizontally into 1/2-inch fingers
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Freshly ground black pepper
  • 2 large green bell peppers, cored, ribs and seeds removed, and cut into long strips (1/4 inch wide)
  • 1/4 cup tomato paste
  • 1 tablespoon pure maple syrup
  • 1 teaspoon balsamic vinegar
  • 1 (14.5-ounce) can diced tomatoes
  • 2 whole-wheat baguettes
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Nutritional Information
  • Calories693
  • Fat52.67g
  • Saturated fat10.47g
  • Trans fat0.12g
  • Carbs29.78g
  • Fiber4.44g
  • Sugar9.64g
  • Protein32.47g
  • Cholesterol43.2mg
  • Sodium356.78mg
  • Nutritional Analysis per serving (4 servings) Powered by

Vegans from Brooklyn take on the Southern classic sandwich. It’s a great way to surprise your meat-free friends!

What to buy: Tempeh is fermented soy protein, formed into a cake. Look for it in health food stores.

Here’s the quickest way to cut and core a pepper.


  1. 1In a large bowl combine the tempeh fingers with 2 tablespoons of the olive oil and toss well.
  2. 2Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
  3. 3Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
  4. 4Preheat oven to 350°F.
  5. 5Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
  6. 6In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion – green pepper mixture. Stir well.
  7. 7Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
  8. 8Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
  9. 9Cut each baguette in half widthwise and then slice each half lengthwise, as you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top.

Beverage pairing: Once again, rosé comes to the rescue! This tangy and spicy version of a po’ boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rosé is just the ticket. Try one from Argentina, like the 2005 Crios de Susana Balbo Rosé of Malbec.

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