Smothered Tempeh Sandwich

Smothered Tempeh Sandwich

2 Reviews
From: EatingWell Magazine, May/June 2007

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 8-ounce package tempeh, (see Shopping Tip)
  • 1 tablespoon canola oil
  • 10 ounces mushrooms, sliced
  • 1 small red onion, thinly sliced
  • ¼ teaspoon salt
  • 1 cup dry red wine
  • 4 ounces sliced provolone cheese
  • 8 thin slices whole-wheat bread, toasted


  • Active

  • Ready In

  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. 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 1½ minutes.
  3. To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread. Serve immediately.
  • 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 information

  • Per serving: 452 calories; 19 g fat(6 g sat); 5 g fiber; 33 g carbohydrates; 26 g protein; 32 mcg folate; 20 mg cholesterol; 5 g sugars; 251 IU vitamin A; 3 mg vitamin C; 328 mg calcium; 4 mg iron; 595 mg sodium; 598 mg potassium
  • Nutrition Bonus: Calcium (33% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 2 high fat meat

Reviews 2

August 17, 2017
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By: Esther Baas
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.
July 01, 2010
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By: EatingWell User
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.
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