Vegetarian

Oven-roasted tempeh with salsa, mushrooms and swiss takes several minutes to prepare.

Oven-roasted tempeh with salsa, mushrooms and swiss takes several minutes to cook.

Oven-roasted tempeh with salsa, mushrooms and swiss makes 1 servings.

The ingredients for Oven-roasted tempeh with salsa, mushrooms and swiss are:

1 package of Lightlife Organic Flax tempeh (need only half)
1 Tbs of salsa
1 medium button mushroom
1 slice of 2% Swiss cheese (can substitute any flavor)

Here is how you make Oven-roasted tempeh with salsa, mushrooms and swiss:

Preheat the oven to 375. Open the tempeh package and cut it in half. Only one half is required in this recipe for one serving. Feel free to roast both halves and refrigerate the second to use the second day.Place tempeh on a cookie sheet lined with non-stick (very important) aluminum foil and bake for 45 minutes. Turn after 20 minutes.Meanwhile slice a medium size mushroom (or you can use any vegetable of your choice) in to small slices.After the tempe is roasted, take the cookie sheet from the oven. Top the tempeh with a tablespoon of salsa. Add the mushrooms on top of the salsa and bake for 10 minutes. Add a slice of 2% swiss (or any cheese you like). Return to the oven and bake for 2-3 minutes or until the cheese has melted.Number of Servings: 1Recipe submitted by SparkPeople user E_JUST_E.

The nutritional information for Oven-roasted tempeh with salsa, mushrooms and swiss is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 278.4

• Total Fat: 11.6 g
• Cholesterol: 10.0 mg
• Sodium: 380.2 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 11.5 g
• Protein: 24.8 g

The dietary needs meet for Oven-roasted tempeh with salsa, mushrooms and swiss is Vegetarian