Monday, October 27, 2008

Smothered Tempeh Sandwiches

I made this for lunch last week and it was OOOh so good. Please excuse the Dora was left over from my dd's birthday.

Smothered Tempeh Sandwich ~Eating Well

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes


1 8-ounce package tempeh
1 tablespoon canola oil
10 ounces mushrooms, sliced
(I used baby bellas)
1 small red onion, thinly sliced
1/4 teaspoon salt
1 cup dry red wine
4 ounces 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.

Summer Fae's Notes~ I find that there are not enough mushrooms and onions for me. I always use more. Don't forget to boil the tempeh first. My kids even gave this a thumbs up.

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