Vegan Rib Sandwich with Street Corn
Ingredients
- 8oz tempeh
- 1/4 cup low-sodium tamari or soy sauce
- 1/4 cup ketchup
- 3 tablespoons Dijon mustard
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 teaspoon onion powder
- Freshly ground black pepper to taste
- 2 cups frozen or fresh sweet corn kernels
- 1/2 teaspoon chili powder
- Juice of one-half lime
- 4 hotdog buns
- 3 tablespoons vegan mayonnaise
- 2 teaspoons sriracha
- Fresh lime juice to taste
- Salt to taste
- 2 tablespoons chopped cilantro
- 1/3 cup crumbled vegan feta
Preparation
Gently boil the tempeh for 3 minutes in water to cover by 2 inches. Drain and set aside to cool.
Whisk the tamari, ketchup, Dijon, maple syrup, onion powder, and pepper. Set aside.
Cut the block of tempeh into 8 equal rectangles.
Pour the sauce into a rimmed dish large enough to fit the rectangles in a single layer. Place the rectangles in the sauce. Flip them over until both sides are generously coated with the sauce. Set aside to marinate for at least 15 minutes.
Preheat the oven to 400ºF.
Mix the corn, chili powder, and lime juice. Transfer the corn to a rimmed baking sheet.
Transfer the tempeh to a large, lined baking sheet, reserving the remaining marinade to use for basting. Place the tempeh into the oven and bake for 10 minutes. Brush the tempeh generously with the sauce on both sides. Bake for 10 minutes more. Brush the tempeh with more sauce on both sides. Bake with the corn for another 10 minutes. Warm the hotdog buns in the oven for the last 5 minutes of baking.
Meanwhile, in a small bowl whisk the mayonnaise, sriracha, lime juice, and salt.
Mix the cilantro and feta with the roasted corn.
Place two tempeh rectangles into each hotdog bun. Top with street corn, and sriracha mayo.
