Vegetarian Crispy Pork Tenderloin Sandwich
Experience all the mouthwatering charm of a classic crispy pork tenderloin sandwich in this vegetarian twist that swaps traditional pork for savory marinated tempeh! The "Vegetarian Crispy Pork Tenderloin Sandwich" features golden, panko-crusted tempeh seasoned with soy sauce, smoked paprika, and maple syrup for a rich, smoky flavor that mimics the hearty taste of pork. Perfectly fried to a satisfying crunch, the tempeh is layered onto a soft hamburger bun with tangy mustard, crisp lettuce, juicy tomato slices, and zesty pickles for a delightful combination of textures and flavors. Ready in just 40 minutes, this plant-based sandwich is ideal for lunch, dinner, or any time you crave comfort food made vegan-friendly. Optimize your meat-free menu with this crispy tempeh masterpiece!
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Recipe Information
Ingredients
- 1 block (about 8 oz) tempeh
- 4 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 1 cup whole milk
- 1 cup panko breadcrumbs
- 1 cup vegetable oil
- 4 hamburger buns
- 4 tablespoons mustard
- 4 leaves lettuce
- 1 large, sliced tomato
- 8 pickle slices
Instructions
Cut the tempeh block into 4 thin slices lengthwise for each sandwich portion.
In a shallow dish, combine soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, and black pepper. Mix thoroughly.
Add the tempeh slices to the marinade, ensuring each piece is well coated. Let marinate for at least 15 minutes.
In a shallow bowl, mix together the flour and cornstarch.
Prepare a second shallow bowl with milk, and a third bowl with panko breadcrumbs.
Remove the tempeh slices from the marinade. Dredge each slice first in the flour mixture, then dip into the milk, and finally coat with the panko breadcrumbs.
In a large skillet, heat the vegetable oil over medium-high heat.
Fry the coated tempeh slices in the hot oil for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
To assemble the sandwiches, spread a tablespoon of mustard on the bottom half of each hamburger bun.
Place one crispy tempeh slice on each bun, then top with a lettuce leaf, tomato slice, and a couple of pickle slices.
Cover with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 11.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
