Last night I made delicious tempeh sliders. Don't know what tempeh is? It's a fermented soy product which, I believe, is indigineous to Polynesia. Anyhoo, whatever it is, it makes a mean vegetarian slider. I use the Garden Veggie variety of tempeh from LightLife. It has peppers in it, and it's yummy. Here's what I did, in recipe form:
1 8-oz. package tempeh
about...4 T. canola oil
about, oh, 1 or 2 T. soy sauce, tamari, or shoyu
slider garnish (I used spring mix salad, roasted red pepper, and sliced tomato last night. I know, I know. Tomato isn't in season right now, but Scott wanted some, and it was actually just fine. I prefer to use mashed avocado in place of the tomato.)
Now, you need to slice the tempeh into 6 slider-sized pieces, and that will depend on the shape of your tempeh cake. The way LightLife is shaped, I cut it across the width into thirds, then I slice each third to half the depth so that it's 2 "slices."
Put about 3 T. of the oil and 1 T. of the soy sauce (or tamari or shoyu) into a large nonstick skillet and warm it over medium heat. Once it's warm, put all 6 slices of tempeh into the oil and fry it until it's nice and brown on the bottom. Flip each slice with tongs and do the same to the other side. This is where you may need to add another T. of oil and soy sauce.
In the meantime, use a bread knife to cut the baguette into slider-sized chunks. Each chunk will be a "bun." Slice each "bun" in half lengthwise, then toast it in the toaster.
Once the tempeh slices are brown on both sides, load up your buns with tempeh, and your garnishes. Scott put ranch dressing on his sliders last night, and he said it was good. I'm not into ranch dressing, but you can decide for yourself. Serve the sliders with fries or chips (store-bought or homemade).
PS - Did you know you can print coupons for Terra Chips online? Here's the link I used: