Grilled Tempeh with Steamed Broccoli and Creamy White Bean Mash

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

Grilled Tempeh with Steamed Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Creamy White Bean Mash

Savor the hearty flavors of marinated grilled tempeh paired with tender steamed broccoli and a rich, creamy white bean mash. This vegan dish balances savory, slightly nutty tempeh with a smooth legume puree enhanced with aromatic garlic and lemon, creating a satisfying meal that’s both light and protein-packed.

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NUTRITION

428kcal
Protein
38.4g
Fat
18.9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

165g Tempeh

100g Broccoli

48g White Beans

1 clove Garlic

1 tbsp Lemon Juice

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture. Slice into ¼ inch thick pieces and optionally marinate briefly in a mix of lemon juice, garlic (minced), salt, and pepper.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh slices for about 3-4 minutes per side until grill marks form and they are heated through.

  • 3

    While the tempeh is grilling, steam the broccoli florets (using the 100g measurement) for about 5-7 minutes until crisp-tender.

  • 4

    For the creamy white bean mash, place the white beans (48g) in a small bowl. Add the minced garlic, a squeeze of lemon juice, a pinch of salt, and pepper. Mash lightly with a fork until slightly smooth (for a creamier texture, blend with a small amount of water until desired consistency is reached).

  • 5

    Plate the grilled tempeh alongside the steamed broccoli and a serving of the white bean mash. Serve warm and enjoy the balanced textures and flavors of this protein-rich vegan dinner.

Grilled Tempeh with Steamed Broccoli and Creamy White Bean Mash

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

Grilled Tempeh with Steamed Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Creamy White Bean Mash

Savor the hearty flavors of marinated grilled tempeh paired with tender steamed broccoli and a rich, creamy white bean mash. This vegan dish balances savory, slightly nutty tempeh with a smooth legume puree enhanced with aromatic garlic and lemon, creating a satisfying meal that’s both light and protein-packed.

NUTRITION

428kcal
Protein
38.4g
Fat
18.9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

165g Tempeh

100g Broccoli

48g White Beans

1 clove Garlic

1 tbsp Lemon Juice

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture. Slice into ¼ inch thick pieces and optionally marinate briefly in a mix of lemon juice, garlic (minced), salt, and pepper.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh slices for about 3-4 minutes per side until grill marks form and they are heated through.

  • 3

    While the tempeh is grilling, steam the broccoli florets (using the 100g measurement) for about 5-7 minutes until crisp-tender.

  • 4

    For the creamy white bean mash, place the white beans (48g) in a small bowl. Add the minced garlic, a squeeze of lemon juice, a pinch of salt, and pepper. Mash lightly with a fork until slightly smooth (for a creamier texture, blend with a small amount of water until desired consistency is reached).

  • 5

    Plate the grilled tempeh alongside the steamed broccoli and a serving of the white bean mash. Serve warm and enjoy the balanced textures and flavors of this protein-rich vegan dinner.