Smothered Tempeh Sandwich
The recipe Smothered Tempeh Sandwich can be made in roughly 30 minutes. One serving contains 467 calories, 26g of protein, and 19g of fat. This recipe serves 4. For $2.75 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. Plenty of people made this recipe, and 399 would say it hit the spot. If you have salt, provolone cheese, dry red wine, and a few other ingredients on hand, you can make it. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is amazing. If you like this recipe, you might also like recipes such as Barbecued Tempeh Sandwiches Smothered with Peppers and Onions, Smothered Chicken Sandwich, and Onion-Smothered Ham Sandwich.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
8 thin slices whole-wheat bread, toasted
1 tablespoon canola oil
1 cup dry red wine
10 ounces mushrooms, sliced
4 ounces sliced provolone cheese
1 small red onion, thinly sliced
1/4 teaspoon salt
1 8-ounce package tempeh, (see Shopping Tip)
Equipment:
frying pan
Cooking instruction summary:
Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes. Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes. Remove from the heat, top with cheese, cover and let stand until the cheese melts, about 1 1/2 minutes.To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread. Serve immediately.
Step by step:
1. Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes. Reduce heat to medium and stir in wine.
4. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes.
5. Remove from the heat, top with cheese, cover and let stand until the cheese melts, about 1 1/2 minutes.To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
