Tempeh Philly Cheese Sauce Sandwich

This sandwich will make you smile. Real big. The combination of tempeh and portobello mushroom slices swimming with sauteed peppers and onions, all drowned in the best cheese sauce will have your tastebuds exploding with happiness!

If you’re not a tempeh fan, make this sandwich with only portobello slices. If you’re not a mushroom fan (egads!), use only tempeh slices.

Prep time: 15 minutes plus an hour for marinating

Cook time: 15 minutes

Makes 4 sandwiches

Inspiration from Forealslife.com


  1. First make the cheese sauce to have on hand.
  2. Cut the tempeh block into 8 slices and place in shallow bowl or small sealable plastic bag.
  3. Mix 1 Tablespoon tamari (or soy sauce), 1/2 teaspoon liquid smoke and a dash of pepper. Pour it over the tempeh slices and cover completely. Set aside and let marinate for at least one hour.
  4. Heat a large nonstick pan over high heat and add the mushroom slices to the pan. Cook them in a dry pan for several minutes until they begin to soften and start to brown. Stir them gently to keep from scorching.
  5. Next, add soy sauce, liquid smoke and black pepper. Stir for a minute and then transfer them from a pan to a plate or heatproof dish. Set aside.
  6. In the same hot pan, add your marinated tempeh slices, and add all of the peppers and onions. Stir in the oregano, chile flakes and salt. Cook until the onions and peppers have started to brown.
  7. Stir the mushrooms in to warm them up and then remove the pan from the heat.
  8. You can toast your buns before assembling by putting them under the broiler until they are lightly browned. If you prefer pita, just cut each one in half and carefully open up the ‘pocket’ to stuff your sandwich fixins’ in!
  9. Now load up the sandwiches, top with some warm cheese sauce and DEVOUR! Really, you don’t need me to tell you that because you’re going to do it. I like these served with baked fries and a bright slaw.