Ingredients

• 1/2 cup soy sauce
• 1 pound of tempeh
• 1/2 cup of soy sauce
• 1/2 cup of apple cider vinegar
• 1/2 cup of maple syrup
• 1/2 cup of olive oil
• 2 teaspoons of chipotle powder
• 1 teaspoon dried thyme
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 6 kaiser rolls sliced in half
• 1 cup shredded green cabbage (for the Multicolor Slaw)
• 1 cup shredded red cabbage (for the Multicolor Slaw)
• 1/4 cup finely diced onions (for the Multicolor Slaw)
• 2 tablespoons vegan mayonnaise - try Vegenaise (for the Multicolor Slaw)
• 1 tablespoon apple cider vinegar (for the Multicolor Slaw)
• 1/4 teaspoon celery salt,sea salt and pepper, to taste (for the Multicolor Slaw)

Directions

1. Preheat the oven to 450ºF.
2. Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size
3. Next, cut the tempeh into smaller strips, about 1 by 3 inches. Arrange in a single layer in a 2- to 3-inch-deep baking dish and set aside
4. Whisk together all the remaining ingredients. Pour over the tempeh, coating evenly.
5. Cover tightly with aluminum foil and bake for 45 minutes
6. Remove the aluminum foil and bake, uncovered, for an additional 10 minutes. Remove from the oven and set aside
7. In a medium-size bowl, combine the cabbage, onions, vegan mayonnaise, and vinegar. Mix until well combined
8. Add the celery salt, salt, and pepper. Keep in mind that the tempeh will be both spicy and slightly salty!
9. Cover and store in the fridge until ready to assemble the sandwiches
10. Lightly toast the rolls. Pile as much of the tempeh as you'd like onto one half of each roll.
11. Top with some of the slaw, add the other half of the roll, and enjoy.