Tempeh Subs | RICARDO

Ingredients

• ½ cup (125 ml) water
• 3 tbsp (45 ml) ketchup
• 3 tbsp (45 ml) low-sodium soy sauce
• 2 tbsp brown sugar
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 2 packages (240 g each) tempeh, broken into pieces
• 3 tbsp (45 ml) olive oil
• 1 small red onion, thinly sliced
• 1 tbsp (15 ml) red wine vinegar
• 2 cups (50 g) arugula
• ¼ cup (10 g) dill, coarsely chopped
• 4 submarine buns, each 9 inches (23 cm) long
• Prepared yellow mustard, to taste
• 8 slices Monterey Jack or mild cheddar cheese (5 oz/140 g), halved
• Spicy banana pepper rings, to taste