Spicy Tempeh Po' Boys

The idea for these came to me during Mardi Gras amid all the talk about the great food that you can find in New Orleans.  One of those foods was oyster po' boys.  I wanted a somewhat cleaner version of that (not deep-fried), so I used the spicy tempeh recipe from Vegan Soul Kitchen by Bryant Terry.  The tempeh is boiled (or steamed in my case) and then pan-fried before being shaken in a paper bag with a great mixture of Creole spices.

I also make my own tarter sauce with Veganaise, chopped up pickles, dill, and Frank's Hot Sauce.  Spread that onto a hot, crusty baguette, and top with the tempeh pieces, lettuce, tomatoes, and a little more hot sauce.

And if you happen to have one of these guys sitting around...  Well, just enjoy.