Creamy Tempeh and White Bean Stew with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tempeh and White Bean Stew with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and White Bean Stew with Leafy Greens

Savor a hearty and velvety vegan stew featuring lightly sautéed tempeh, tender white beans, and vibrant leafy greens bathed in a creamy, spiced tomato broth. This warming dish balances robust flavors with a smooth, rich texture that delights the senses.

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NUTRITION

523kcal
Protein
40.7g
Fat
18.9g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup White Beans

1 cup Spinach

1/2 cup Diced Tomatoes

3 tbsp Light Coconut Milk

1.5 tbsp Nutritional Yeast

1/2 cup Onion (chopped)

2 cloves Garlic

1 cup Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh briefly to remove excess liquid and cut it into bite-sized cubes.

  • 2

    In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent, using a splash of vegetable broth or a light spray if needed.

  • 3

    Add the tempeh cubes and lightly brown them on all sides.

  • 4

    Pour in the vegetable broth and diced tomatoes, and bring the mixture to a simmer.

  • 5

    Stir in the white beans and allow the stew to simmer for about 8-10 minutes so the flavors meld.

  • 6

    Reduce the heat and add the light coconut milk along with nutritional yeast, stirring to create a creamy consistency.

  • 7

    Fold in the spinach and cook until it wilts, about 2 minutes.

  • 8

    Season the stew with salt and pepper to taste, and allow everything to heat through.

  • 9

    Serve hot and enjoy this comforting, protein-packed vegan stew.

Creamy Tempeh and White Bean Stew with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tempeh and White Bean Stew with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and White Bean Stew with Leafy Greens

Savor a hearty and velvety vegan stew featuring lightly sautéed tempeh, tender white beans, and vibrant leafy greens bathed in a creamy, spiced tomato broth. This warming dish balances robust flavors with a smooth, rich texture that delights the senses.

NUTRITION

523kcal
Protein
40.7g
Fat
18.9g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup White Beans

1 cup Spinach

1/2 cup Diced Tomatoes

3 tbsp Light Coconut Milk

1.5 tbsp Nutritional Yeast

1/2 cup Onion (chopped)

2 cloves Garlic

1 cup Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh briefly to remove excess liquid and cut it into bite-sized cubes.

  • 2

    In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent, using a splash of vegetable broth or a light spray if needed.

  • 3

    Add the tempeh cubes and lightly brown them on all sides.

  • 4

    Pour in the vegetable broth and diced tomatoes, and bring the mixture to a simmer.

  • 5

    Stir in the white beans and allow the stew to simmer for about 8-10 minutes so the flavors meld.

  • 6

    Reduce the heat and add the light coconut milk along with nutritional yeast, stirring to create a creamy consistency.

  • 7

    Fold in the spinach and cook until it wilts, about 2 minutes.

  • 8

    Season the stew with salt and pepper to taste, and allow everything to heat through.

  • 9

    Serve hot and enjoy this comforting, protein-packed vegan stew.