- CKD non-dialysis
- Lower Protein
- Higher Potassium
- 2 medium red bell peppers
- 2 whole grain sandwich rolls
- 1 tablespoon olive oil
- 4 slices Daiya® Provolone-style vegan cheese
- 8 fresh basil leaves
- Rinse the red peppers and dry. Light the two burners on the back of the stove on medium. Using tongs, place each pepper on one of the burners. When the side starts to blacken turn the peppers using tongs. Keep cooking and turning until all of the sides of the pepper are blackened. It should take 5-7 minutes.
- Using tongs, place the peppers in a paper bag and close, leave for 5-8 minutes.
- Meanwhile cut each of the rolls in half.
- Place the olive oil in a small bowl. Using a pastry brush, brush inside of each sandwich roll with the oil.
- Place one slice of the Daiya cheese on each of the roll halves and put in a toaster oven. Toast until the cheese starts to melt. Remove rolls from the oven and set aside.
- Take the red peppers out of the bag. Remove the outer charred skin of the pepper with your hands and discard.
- Cut off the stem of the pepper and cut peppers open to remove the seeds and any excess water with a paper towel. Cut each pepper in half.
- Place two pepper halves on one side of each roll, place 4 fresh basil leaves on top, cover with the remaining roll half to make the sandwich.
- If you are on a lower carbohydrate meal plan select bread or roll with lower carbohydrate count or change the portion to 1/2 sandwich.
- Italian, Portuguese and ciabatta rolls tend to be longer and more rectangular in shape and will hold the roasted red pepper shape nicely. Any rectangular sandwich roll is fine to use. Compare and choose the lower sodium brand.
- The peppers can be roasted a day in advance, stem & seeds removed. This makes for an even easier and quicker assembly of the sandwiches the next day.
- Daiya® nondairy cheeses are relatively low in phosphorus and potassium. There are other flavors of this vegan cheese available. Check your local grocery store.
- If desired, fresh mozzarella cheese can be used for those who include dairy.
- This recipe can be made on a gas stove or an outdoor grill, DO NOT attempt this on an electric or induction stovetop. These types of stovetops will not roast the peppers.
Nutrients per serving
Protein 11 g
Carbohydrates 65 g
Fat 22 g
Cholesterol 0 mg
Sodium 665 mg
Potassium 528 mg
Phosphorus 260 mg
Calcium 112 mg
Fiber 9.5 g
Renal and renal diabetic food choices
- 1/2 meat
- 4 starch
- 1 vegetable, low potassium
- 3 fat
Submitted by: DaVita dietitian Michele from New Jersey.
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