Independence Day BBQ Tempeh Hoagies with Chipotle Mayo

After a nearly 4 month absence I'm back! I've been busy working on my new book Quick and Easy LOW-CAL Vegan Comfort Food  and a new blog dedicated to veganizing Paula Deen recipes called The Lady and Seitan. I'm busy as ever but finally back and I have a stockpile vegan goodies to review for you. What better way to start the month than with a recipe for BBQ Tempeh Hoagies with Chipotle Mayo from Quick and Easy Vegan Celebrations. Enjoy!

BBQ Tempeh Hoagies with Chipotle Mayo

Makes 4 hoagies

Get your napkins ready and your bib on tight because you’re about to dive into a boat of Smokey Maple BBQ Sauce with a little tempeh on the side. If there are skeptics of vegan food in your life then this is the hoagie to start them out on. I set these out at a cookout last year just for a moment while I went to grab some chips, and when I came back I found they had all been kidnapped by my omnivore friends. Let’s see how long they last at your summer cookout.

2 tablespoons canola oil

½ small white onion, sliced thin

½ medium bell pepper, of any color, sliced thin

One 8-ounce package tempeh, any variety, sliced thin

1 cup Smokey Maple BBQ Sauce (recipe below)

4 hoagie rolls, lightly toasted

Chipotle Mayo

½ cup vegan mayonnaise

1 teaspoon vegan Worcestershire sauce

1 teaspoon adobo sauce

1 chipotle pepper in adobo sauce

¼ teaspoon dried oregano

Warm the canola oil in a skillet over medium heat. Add the onions and bell pepper and cook for 1 minute. Add the tempeh and cook for 4 to 5 minutes, or until the tempeh is warmed through, stirring often.

While tempeh is cooking, add all chipotle mayo ingredients to a mini food processor and process until smooth.

Remove from heat and stir in Smokey Maple BBQ Sauce.

Spread Chipotle Mayo on each side of the hoagie roll and fill with the tempeh mixture

Smokey Maple BBQ Sauce

Makes 1¾ cups

1 tablespoon canola oil

½ cup diced white onion

2 garlic cloves, minced

1 cup ketchup

¾ cup Grade A maple syrup

2 tablespoons vegan Worcestershire sauce

½ teaspoon hickory liquid smoke

¼ teaspoon red pepper flakes

Warm canola oil in a small saucepan over medium heat. Put in the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Stir in the ketchup, maple syrup, Worcestershire sauce, liquid smoke, and red pepper flakes.

Reduce the heat, cover, and simmer for 30 minutes. This sauce can be stored for up to a week in the refrigerator in an airtight container