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Week of 8/10/20

Avocado, Tempeh, and Tomato Sandwich
with honey Dijon green beans

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Avocado, Tempeh, and Tomato Sandwich
This vegetarian tribute to a BLT sandwich features roasted tempeh strips that are cooked with a glaze of honey Dijon dressing.
Proteins
Tempeh
Cuisines
American
Save recipe
35

Ingredients

Metric
Servings:
4
Avocado, Tempeh, and Tomato Sandwich:
  • Tempeh - 12 oz , sliced into strips (sub halloumi or extra-firm tofu)
  • Tomatoes, medium - 2 , sliced (heirloom preferable)
  • Lettuce, romaine - 4 leaves , torn
  • Avocados - 1 , mashed
  • Lemon juice - 1/2 tsp
  • Foil - for baking
  • Honey Dijon Vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
  • Sandwich bread - 8 slices
Honey Dijon Green Beans:
  • Green beans - 1 lb , trimmed
  • Honey Dijon Vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
Honey Dijon Vinaigrette:
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp

Prep

  1. Green beans - (If prepping right before cooking, get oven heating before continuing with prep.) Trim green beans. (Can be done up to 5 days ahead.)
  2. Tempeh - Thinly slice tempeh into strips that can easily fit on sandwiches. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  4. Tomatoes / Lettuce - Prep as directed. (Tear lettuce leaves so that they are roughly the size of the slices of bread.)
  5. Mash avocados - Mash avocados with lemon juice. Season with some salt and pepper.

Make

  1. Heat oven to 375F / 190C degrees.
  2. Line a sheet pan with foil and brush it with some oil or spray it with nonstick cooking spray. Set tempeh slices out on pan in a single layer. Season tempeh on both sides with some salt and pepper. Brush the tops of tempeh slices with Honey Dijon Vinaigrette (portion for sandwiches). Transfer tempeh to the oven and bake, without turning, until tempeh is heated through and golden brown on top, 15 to 17 minutes.
  3. While tempeh is cooking, place green beans in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes.
  4. Toss green beans with vinaigrette (portion for green beans). Season with some salt and pepper.
  5. Toast bread.
  6. Assemble sandwiches by spreading mashed avocado on half the bread slices. Top with tomatoes, lettuce, tempeh, and remaining slices of bread. Serve with green beans on the side and enjoy!

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