If you're keen to explore vegetarian options, try protein-rich tempeh smothered with red-wine-braised mushrooms and provolone cheese. If you're vegan, substitute your favorite soy cheese. Make it a meal: Enjoy a glass of beer and a spinach salad. Source: EatingWell Magazine, May/June 2007

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.

    Advertisement
  • 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.

Tips

Shopping Tip: Tempeh is a chewy, nutty, fermented soybean loaf. Find it (plain or with added grains) near refrigerated tofu in natural-foods stores and many large supermarkets. We particularly like SoyBoy 5 Grain and Lightlife Flax tempeh.

Nutrition Facts

452 calories; 19.4 g total fat; 6.4 g saturated fat; 20 mg cholesterol; 595 mg sodium. 598 mg potassium; 33.4 g carbohydrates; 5 g fiber; 5 g sugar; 26.2 g protein; 251 IU vitamin a iu; 3 mg vitamin c; 32 mcg folate; 328 mg calcium; 4 mg iron; 69 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/18/2017
Not bad. I used vegan cheese and just a small amount of red wine vinegar because I didn t have any red wine. It was quick and easy to make and quite tasty. Overall I would make again. Read More
Rating: 5 stars
10/30/2011
I made this tonight. Came together very easily and quickly would be even quicker if you do the veggie chopping ahead of time! Very good flavors from the mushrooms onions and wine and amazing chewy whole grain texture from the bread ( I used 12-grain) and tempeh. Served with honey-glazed carrots on the side. Only thing is that the wine took a bit longer to reduce then the recipe says but that's no big deal. I'll definitely make this again. Read More