Whether you’re cooking for one or scaling this recipe up to feed a bigger group, it’s worth the little extra effort to prepare this scrumptious vegetarian treat. Have your fork on standby: this is not a finger-friendly sandwich.
- 4 oz. tempeh
- 1 Tbsp. tomato paste
- ¼ tsp. dried oregano
- ⅛ tsp. salt
- Black pepper, to taste
- 1 Tbsp. olive oil
- 1 whole wheat submarine roll
- 2 Tbsp. Guiding Stars-earning marinara sauce
- 1 Tbsp. low-fat Parmesan cheese
- 2 Tbsp. low-fat mozzarella cheese
- Preheat the oven to broil and line a baking sheet with foil.
- Brush tempeh with the tomato paste. Sprinkle with the oregano and season with salt and pepper.
- Heat the oil in a small frying pan over medium heat. Add the tempeh and cook until brown, 2 to 3 minutes on each side.
- Split the roll in half. Toast in the oven until just golden.
- Assemble the sandwich on the baking sheet. Place the tempeh on the roll and top with sauce and cheese. Broil until cheese is melted (2-3 minutes), watching closely to avoid burning it.
|Amount per serving|
|% Daily Value*|
|Total Fat 27.5g||36%|
|Saturated Fat 4.5g||23%|
|Trans Fat 0g|
|Polyunsaturated Fat 1.5g|
|Monounsaturated Fat 10g|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 12g||43%|
|Total Sugars 9g|
|Sugar Alcohol 0g|
|Other Carbohydrate 1g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tempeh (organic Soybeans, Organic Apple Cider Vinegar, Starter Culture (rhizopus Oligosporus)), Whole Grain Wheat Sub Roll (water, Whole Wheat Flour, Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Yeast, Wheat Bran, Wheat Gluten, Contains 2% Or Less Of Each Of The Following: Sugar, Molasses, Wheat Flour, High Fructose Corn Syrup, Salt, Rolled Wheat, Rye Meal, Dough Conditioners (contains One Or More Of The Following: Sodium Stearoyl Lactylate, Calcium Stearoyl Lactylate, Monoglycerides, Mono- And Diglycerides, Distilled Monoglycerides, Calcium Peroxide, Calcium Iodate, Datem, Ethoxylated Mono- And Diglycerides, Enzymes, Ascorbic Acid), Soy Fiber, Canola Oil, Calcium Sulfate, Wheat Starch, Soy Lecithin, L-cysteine, Calcium Carbonate, Monocalcium Phosphate, Soy Flour, Calcium Propionate (to Retard Spoilage)), Authentic Italian Tomato & Basil Marinara Pasta Sauce (tomatoes, Water, Canola Oil, Extra Virgin Olive Oil, Onion, Fennel, Garlic Powder, Salt, Black Pepper, Basil, Parsley, Oregano), Tomato Paste (tomato Pulp, Salt), Nonfat Mozzarella Cheese (nonfat Mozzarella Cheese (pasteurized Skim Milk, Cheese Culture, Salt, Enzymes, Yeast (ingredient Not In Regular Mozzarella Cheese), Vitamin A Palmitate), Potato Starch, Cellulose Powder And Calcium Sulfate Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Olive Oil, Parmesan Cheese (milk, Cultures, Salt, Enzymes), Salt, Oregano.
The American Heart Association recommends consuming fish at least twice per week, while the Dietary Guidelines for Americans calls for weekly consumption of about 8 ounces of a variety of seafood. At a quick glance this guidance seems aligned, but considering it more deeply, it's important to note the use of fish versus seafood. Is this simply a different choice of words or an intentional, but significant nuance in the guidance? As you may assume, food policy isn’t written on the fly and goes through many revisions before being shared with the public. That being said, does it matter if we aim to regularly consume fish (fatty fish specifically) or seafood in general?