Description
This Vegan Teriyaki Hoagie is great when you crave a sandwich. Saucy soy curls topped with slaw and homemade mayo on an oil-free bun. Delish!
Ingredients
Scale
Mayo
- 4 oz firm tofu
- 1 Tbs maple syrup
- 1 Tbs lemon juice
- 1 Tbs dijon mustard
- 1 Tbs water
- 1 tsp red wine vinegar
- 1 tsp white miso
- 1/2 tsp salt
Teriyaki Sauce
- 1/4 cup pineapple juice (see filling below)
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 4 Tbs brown sugar (or maple syrup)
- 2 Tbs rice vinegar
- 1/2 tsp garlic powder
- 1/2 tsp powdered ginger
- 1 Tbs corn starch
Filling
- 1/2 package soy curls (4 oz)
- 4 oz cup chopped pineapple with juice (divided)
- 3/4 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Rainbow Slaw
- 1 cup shredded cabbage
- 1/3 cup shredded carrot
- OR a package of coleslaw mix
Instructions
- If you are using my mayo recipe - make it first by blending all the mayo ingredients together until smooth. Set aside.
- Start soaking the soy curls in about 2 cups of water to rehydrate.
- Open a little 4 oz pineapple cup and drain the juice into a measuring cup. Set aside the pineapple chucks for now.
- Add the remaining sauce ingredients to the measuring cup and whisk until smooth. Set aside.
- Drain the soy curls, squeezing out any remaining moisture.
- Then chop the soy curls and the pineapple into little crumble-sized bits and return to the mixing bowl.
- Add the filling seasoning and mix well. Then dry fry in a large skillet until slightly browned.
- Slowly stir in the sauce and mix well until sauce has thickened.
- Prepare your sandwich by spreading a generous portion of the teriyaki on the lower half of the bun topped with coleslaw. Spread the mayo on the top bun and enjoy!
Keywords: vegan teriyaki, rainbow coleslaw, hoagie