Emma Laperruque makes a Plant-Based Italian Sub

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at TK) before starting the episode.

Plant-Based Italian Sub

Makes 1 sandwich

• 1/2 (6-ounce) package Lightlife Smoky Tempeh Strips
• Neutral oil, like canola or vegetable
• 2 tablespoons plant-based mayonnaise
• 1 small garlic clove, minced
• 3 tablespoons sliced pepperoncini, brine reserved
• 1/2 teaspoon fennel seeds, toasted and lightly crushed
• 1/4 teaspoon dried oregano
• 1 pinch red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 1 sub roll (about 8 inches long), halved horizontally, toasted if you’d like
• 2 slices plant-based cheese, such as Chao
• 1/4 to 1/2 beefsteak tomato, thinly sliced
• 1/4 small yellow onion, thinly sliced
• 2 to 4 pieces iceberg lettuce
• Extra-virgin olive oil, for drizzling
• Red wine vinegar, for drizzling

1. Crisp the Lightlife Smoky Tempeh Strips: Add a thin layer of neutral oil to a cast-iron skillet over medium heat and add the tempeh. Sear until crispy on both sides, about 4 minutes total. Transfer to a plate to cool.
2. Meanwhile, make the plant-based garlic mayo: Combine the mayonnaise, garlic, 1½ teaspoons of the pepperoncini brine, fennel seeds, oregano, and red pepper flakes in a bowl. Season with more brine to taste. (Storage note: This plant-based garlic mayo will keep in the fridge in an airtight container for up to 1 week.)
3. Spread the plant-based garlic mayo on the inside of the sub roll. To the bottom piece of bread, stack in this order: smoky tempeh strips, provolone, lettuce, tomato, onion, pepperoncini, sprinkle of salt and pepper, drizzle of olive oil and red wine vinegar, top half of bread. Press down with your hand so all the ingredients get acquainted.
4. Slice in half and serve with lots of napkins. This is also great to bundle in foil and take to school or work.