Ingredients

For the tempeh hoagies
2 tablespoons vegetable oil
1/2 small white onion, sliced thin
1/2 medium bell pepper, thinly sliced (use any color you like, but certainly red is festive!)
One 8-ounce package gluten free tempeh (read the package, some do contain gluten)
1 cup of your favorite barbecue sauce
4 gluten-free hoagie rolls, split and toasted (we love the Schar ciabatta rolls)

For the chipotle mayo
1/2 cup of your favorite vegan mayonnaise (we love Hampton Creek Just Mayo)
1 teaspoon vegan worcestershire sauce
1 chipotle pepper in adobo sauce, with 1 teaspoon of the adobo sauce reserved
1/4 teaspoon dried oregano

Directions

In a medium skillet over medium heat, warm the oil. Once the oil is warmed add the bell pepper and the onion to the pan and cook for a couple of minutes, until both the pepper and onion are soft, and, if you like, until the onion starts to brown just a little. Add the tempeh and cook with the peppers and onions for another 4 to 5 minutes, stirring often, until the tempeh is thoroughly heated.

While the tempeh is cooking, add all of the ingredients for the chipotle mayo into a food processor and process until smooth.

Stir the barbecue sauce into the tempeh and heat until nice and warm.

Spread the chipotle mayo on each side of the split, toasted rolls, and then dish the tempeh onto the roll.

Serve and enjoy! Our favorite sides for this dish are a nice cold green salad and crisp, hot french fries, which can be dipped into any leftover chipotle mayo!