Vegan Hot Chicken Sandwich
- Prep time
10 minutes - Cooking time
15 minutes - 4
30 ml (2 tbsp) vegetable oil
300 g tempeh, cubed
1 yellow onion, minced
30 ml (2 tbsp) brown sugar
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) all-purpose flour
600 ml (2½ cups) vegetable broth
30 ml (2 tbsp) nutritional yeast
15 ml (1 tbsp) steak spice
250 ml (1 cup) frozen peas
8 slices La récolte de St-Méthode 9 Grains Bread
- In a large pan, heat the vegetable oil over medium-high heat. Brown the tempeh cubes in the oil for 3 to 4 minutes until golden.
- Add the onion and continue cooking for 5 minutes.
- Stir in the brown sugar and soy sauce. Continue cooking over medium heat for 1 to 2 minutes.
- Add the flour, stir for a few seconds, then add the vegetable broth. Add the nutritional yeast and steak spice. Simmer over low heat for 8 minutes.
- Place the peas in a small saucepan, cover with water, bring to a boil, and cook for 1 minute. Drain.
- Place some of the tempeh cubes between 2 slices of bread. Top with some sauce and peas.
*Recipe and picture courtesy of Trois fois par jour
