Vegan Po' Boys Recipe

• 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

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

fingers, extravirgin olive oil, yellow onion, onion powder, garlic, paprika, chili powder, red chile flakes, cayenne pepper, thyme, oregano, freshly ground black pepper, green bell peppers, tomato paste, maple syrup, balsamic vinegar, tomatoes, baguettes

Taken from www.chowhound.com/recipes/cajun-spiced-tempeh-po-boys-undressed-10142 (may not work)