1 Tbsp canola oil
10 oz mushrooms, sliced
1 small red onion, thinly sliced
¼ tsp salt
1 cup dry red wine
4 oz sliced provolone cheese
8 thin slices whole-wheat bread, toasted
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 1 1/2 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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 452
- Calories from fat 171
- Total Fat 19gm 29%
- Saturated Fat 6gm 30%
- Monounsaturated Fat 7gm
- Sodium 595mg 25%
- Total Carbohydrates 33gm 11%
- Fiber 5gm 5%
- Protein 26gm
- Cholesterol 20mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.