Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Dietary Gluten Free
Meal type Entrée, Lunch
By author Ellen Allard



  • 1lb tempeh, slice as desired (best to slice from one short side of tempeh to other short side of tempeh so that it is half as thin as the original piece, then slice into smaller pieces)
  • coconut oil
  • wheat free tamari

Smashed Avocado:

  • 1 avocado (or more as needed)
  • 1 lemon (or more as needed)
  • salt & pepper to taste

White Bean Hummus:

  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • red onion, sliced thinly
  • romaine lettuce leaves
  • gluten-free bread, toasted

White Bean Hummus: (Optional)

  • 1/4 teaspoon smoked paprika


White Bean Hummus:
To make Crispy Tempeh Triangles:
Saute tempeh pieces in coconut oil on medium high heat. Flip tempeh pieces until they’re crisp on both sides. Add more coconut oil as needed. When tempeh has finished cooking, sprinkle with a little tamari and then remove from pan. Set aside.

To make Smashed Avocado:
Peel avocado. Place in small bowl and mash with fork until smooth. If desired, you can leave small lumps. Add juice of lemon. Start with half of a lemon and increase to taste. Add salt and pepper to taste. Set aside.

To make White Bean Hummus:
Place cannellini beans in food processor with S blade. Add tahini, olive oil, lemon juice, garlic clove, onion powder, cumin, spoked paprika, salt and pepper. Blend until desired consistency. Set aside.

To assemble sandwich:
Layer tempeh, avocado, white bean hummus, red onion, and lettuce on two pieces of toasted gluten free bread.
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