January 25, 2012

Hot, Open-Faced Tempeh Sandwich

Peter Berley's North Fork Kitchen

Serves 4

1 cup (225g) onions, sliced
4 tablespoons oil
2 cups (450g) mushrooms, sliced
1 clove garlic, chopped
1 tablespoon sage, minced
2 8-ounce packages (450g) tempeh, cut into strips
3 tablespoons flour
4 tablespoons soy sauce
3 cups (750ml) water or vegetable stock
4 slices bread, toasted
parsley for garnish

Brown the tempeh in the oil and remove the tempeh from the pan. Saute the onions in the oil until browned. Add the mushrooms, garlic, and sage and cook for a couple of minutes. Stir in the tempeh and flour and cook, stirring, for three more minutes.

Add the soy sauce and stir. Add the water or vegetable stock and bring to a boil, stirring. Reduce heat and simmer until the sauce thickens.

Serve over the toasted bread and garnish with parsley.

Recipe adapted from "Fresh Food Fast" by Peter Berley of North Fork Kitchen.

Nutrition

(per serving)

Calories: 525
Fat: 25g
Carbs: 44g
Fiber: 15g
Protein: 29g
Sodium: 688mg

Read more from the Guide to Meat-Free Meals