Italian Tempeh Sandwich

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Carrie Guilfoil, of Lockport, Ill., whipped up this juicy veg version of an Italian steak sandwich for her brown-bag lunch: “After everyone—even carnivores—picked at my sandwich and commented on how good it smelled, I realized I should submit the recipe!”

  • 2Servings

Ingredients

  • 1 shallot, chopped
  • 1 clove garlic, minced (1 tsp.)
  • 1 Tbs. olive oil
  • 1 tsp. balsamic vinegar
  • 1 Tbs. dried basil
  • 1 tsp. Italian seasoning
  • 3 oz. tempeh, sliced into thin strips
  • 1 medium tomato, chopped
  • 2 button mushrooms, sliced
  • 1 sandwich roll, inside hollowed to make room for filling
  • 1/4 cup baby spinach
  • 1 tsp. nutritional yeast

Preparation

1 | Combine shallot, garlic, oil, vinegar, basil, and Italian seasoning in medium bowl. Add tempeh, tomato, and mushrooms, and marinate 1 to 4 hours.

2 | Preheat oven to 400°F. Spread mixture in shallow baking dish, and bake 15 to 20 minutes.

3 | Spread mixture inside roll, and top with spinach and nutritional yeast.

Nutrition Information

  • Calories: 290
  • Carbohydrate Content: 33 g
  • Fat Content: 14 g
  • Fiber Content: 5 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 242 mg
  • Sugar Content: 7 g