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.
tempeh, (see Shopping Tip)
small red onion, thinly sliced
sliced provolone cheese
whole-wheat bread, toasted
Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.
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.
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.
Calories 452, Total Fat 19 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Cholesterol 20 mg, Sodium 595 mg, Carbohydrate 33 g, Fiber 5 g, Protein 26 g, Potassium 596 mg. Daily Values: Calcium 35%, Iron 20%. Exchanges: Starch 2,Vegetable 1,High-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet