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January 17, 2012

Hot Open-Faced Tempeh Sandwich

Peter Berley's North Fork Kitchen

  • Peter Berley modified this recipe, popular at New York's Angelica Kitchen, for the home cook. Michelle Riley/HSUS

Serves 4

4 tablespoons oil
2 8-ounce packages tempeh, cut into 1x3" strips
1 cup onions, sliced thin
2 cups mushrooms, sliced
1 clove garlic, minced
1 tablespoon sage, minced
3 tablespoons flour
4 tablespoons soy sauce
3 cups water or vegetable stock
4 slices hearty bread, toasted
Parsley, chopped, for garnish

 

Brown the tempeh in the oil, then remove the tempeh from the pan and set it aside.

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 the flour and vegetables up from the bottom of the pan. Reduce heat and simmer 5-7 minutes until the sauce thickens and the tempeh is cooked through.

Serve over the toasted bread and garnish with parsley.

Tip: A good side dish with these sandwiches is maple-roasted carrots.

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

Nutrition

All figures are per serving (assumes four servings).

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

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