Tempeh Avocado & Bean Toast
featuring hearty tempeh, and a creamy avocado and white bean spread atop crispy toast for a wholesome and delicious breakfast.
My Notes:
Servings: toasts
Ingredients
For the tempeh:
- 1 tablespoon(s) olive oil
- 3 oz tempeh sliced
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 2 tablespoon(s) balsamic vinegar
- 2 teaspoon(s) maple syrup
For the spread:
- 1 avocado
- 1 14oz can(s) cannellini beans drained and rinsed
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) parsley (optional for garnish)
- 4 slices bread toasted (gluten-free if preferred)
Instructions
- Pour the olive oil into a non-stick skillet over medium-high heat, add the tempeh and sauté for 2-3 minutes. Add the soy sauce, balsamic vinegar and maple syrup, stir to combine and cook for a further 3-4 minutes.
- Make the toast spread mashing together the avocado, cannellini beans, lemon juice, and some salt and pepper to taste.
- Spread the avocado and white bean spread over the toast and top with the sautéed tempeh. Season with a little more black pepper and serve with a garnish of parsley.
Notes
For oil-free: simply omit the oil and instead do a water or broth sauté.
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 331kcal | Carbohydrates: 41g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 879mg | Potassium: 416mg | Fiber: 10g | Sugar: 5g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 5mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan
