Smoky Tempeh-Avocado Stacks

Smoky Tempeh-Avocado Stacks

Sometimes you just throw together whatever is left in the fridge and it’s weird.

And sometimes you end up with this:

Crispy, creamy, smoky, full of plant-based protein and healthy fat, and super pretty on a plate. It would also be good (and extra nutritious) topped with sprouts.

Enjoy.

Saute the thin slices like this:

 

Smoky Tempeh-Avocado Stacks

Serve it up with a side of veggies, and you’ve got a meal for 2 + leftovers!

  • Tempeh block
  • 1 large, or 2 small avocados
  • 2 green onion stalks
  • 1/3 of a red pepper
  • 1 lime
  • salt
  • smoked paprika
  • 1/8 tsp granulated garlic
  • coconut oil

Cut the tempeh block in half, then cut that in half so that the block is half as thin. Cut each of those pieces into thirds (or whatever size you prefer, but definitely need to make it thinner).

Add smoked paprika and sea salt (to taste) to a plate and dip each side of the tempeh onto the plate so you get a coat of spices.

Heat a pan to medium heat with enough coconut oil to coat the bottom about 1/4 of an inch.

Make sure pan is HOT. Add the spiced tempeh blocks to the pan and cook for about 1-2 minutes on each side.

Julienne the red pepper and cook on medium heat with a little oil until it starts to brown flipping occasionally.

In a bowl, mash and mix the avocado with the garlic and salt to taste

Julienne the green onions and cut them so they will fit on top of the tempeh pieces

Top each tempeh piece with red peppers, the avocado mix and the green onions.

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