Italian Tempeh Sandwich
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!”…
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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!”
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
- Cholesterol Content 0 mg
- 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