I've made it the teriyaki way twice, both times with boca for protein, and once with black beans, too, which wasn't gross, as you might expect. I can't say I'd do it again though... Tonight I had thawed out three andouille flavored "sausages" and decided sausage + teriyaki = BLARF. So here's what I did instead:
|It won't let me add extrememly satified carrot |
woman anywhere other than here...
--6 Amoroso italian rolls. YES they have to be amoroso, or at LEAST bakery fresh hoagie rolls.
--guestimating here: 2 TBL of olive oil to start, more drizzled later.
--about 6-8 cloves garlic, prepared however. Tonight I thinly sliced them, but mince away if your heart tells you to.
--a large onion, halved, then sliced thin.
--about 6 carrots peeled and made into thin sticks
--2 red bell peppers julienne cut
--2 small crowns of broccoli, cut into florets.
--whatever else you want- portobello, green beans, etc.
--(optional) about 1/2 c marinara sauce, warmed
--3 vegan sausages, diced, (see my previous post on sausage/pepper subs for link to recipe, I used the andouille flavor but italian would kick ass here too) which of course you already have because you are a genius who made a double batch last time and froze half for another day. huh? tsk tsk. Well then, make the sausages before you do anything else, or just use a cooked diced vegan chickn patty or 4. Or maybe you have some fried tofu slices you can put on the roll. Your lack of preparedness is not my problem.
--dried herbs- basil, oregano, sage, rosemary, thyme, garlic powder for an italian flare. but use whatever you think would work. Like I said earlier, using teriyaki sauce and nothing else is really good too.
What you will do:
--Put the 2-3 tbl of olive oil, and the sliced garlic in a big skillet and heat over medium high. Let the garlic go for a few minutes, stirring once or twice, just until it starts to get golden. Add the sliced onions and stir every 3 minutes or so. Cook until onions are nice and browning. The onions should be slick with oil here, so add a little more if you need to, you want to hydrate the herbs a bit. Add in all the herbs/spices you are using. I like to crush up the thyme and rosemary between my fingers or rub it between my palms to kinda unlock the flavor some more. Stir it all up and let it go for another minute or so
--Add the carrots and cook for maybe 3-5 minutes, stirring often.
***start sausage about now- see below
--Add the pepper strips, and cook for another 3-5 minutes stirring often. I prefer my veggies al dente, so they have a slight crunch to them still, so I cook with a slightly higher heat and for less time. Add oil if you feel like it's too dry at any point here.
--Add the broccoli florets, stir it up and cover the skillet with a lid for about 2 minutes to steam the broccoli. Remove lid, mix in the browned sausage if you want here, but you don't need to if there's concern over the sausage losing it's crispiness.
--Toast your amoroso rolls until they achieve their most perfect heavenly goodness. Make your sandwich by stuffing the roll with the veggies and sausage, then spooning a few spoonfuls of marinara over top, though they are JUST as good without it. Enjoy!
---In a separate pan- cast iron is good for sausages- heat up at most a tbl of olive oil over medium high heat. Cook diced sausage, stirring every other minute or so, so you get as many sides of the cubed sausage brown as you can.