I love breading tempeh and using it for blue plate specials. Recently I made tempeh cutlets and the next day I heated up the leftovers to make a sandwich. As I was eating, I thought to myself that this would be great with tomato sauce and vegan cheese. So here is my version of a parmesan hero. And it is great over pasta (see below) too!
1 package soy tempeh
1 cup apple juice
2 tablespoons tamari
Vegan milk (I used oat because I had it in the house)
Fresh parsley, chopped
S and P
Cut tempeh in half, half again, and then into 8 cutlets. Steam in apple juice and tamari for 10 minutes. Let cool.
Set up breading station by pouring each element into a bowl. I have no measurements, just use your judgement!
1 – flour
2 – vegan milk
3 – panko + fresh chopped parsley + salt + pepper
4 – plate for breaded tempeh
Dredge the tempeh in the flour, then the milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook until tempeh is crispy on the first side. Using tongs, turn and cook on the other side.
Hero bread (I used Ezekiel 4:9 Buns)
Vegan parmesan, optional
Vegan mozzarella cheese, optional (We love Daiya!)
Heat the tomato sauce.
Brush the hero bread with olive oil and toast in a 350 oven for five minutes until crispy.
Place the tempeh on the bread and top with tomato sauce. Top with vegan parmesan and/or vegan Daiya cheese. Place back in the oven for five minutes to melt the chese.
Bonus! Tempeh Parmesan and Spaghetti (or what to do with leftover tempeh cutlets). For a quick leftovers lunch, heat tomato sauce in a skillet and add the tempeh. Make the pasta and then toss it all together. Top with vegan parmesan. Enjoy!