Herb-Marinated Tempeh with Grilled Asparagus and White Bean Mash

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

Herb-Marinated Tempeh with Grilled Asparagus and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Tempeh with Grilled Asparagus and White Bean Mash

Savor a vibrant plate featuring lightly herb-marinated tempeh served alongside smoky grilled asparagus and a creamy white bean mash. Infused with fresh lemon and a medley of aromatic herbs, this dish blends hearty protein with comforting textures in a balanced, flavorful meal.

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NUTRITION

507kcal
Protein
43.6g
Fat
24.4g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

80g White Beans

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Mixed Fresh Herbs (Thyme, Rosemary)

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PREPARATION

  • 1

    Press tempeh to remove excess moisture and slice into bite-sized pieces. In a bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs to create the marinade.

  • 2

    Coat the tempeh in the marinade and let it sit for at least 20 minutes to absorb the flavors.

  • 3

    Meanwhile, trim the asparagus ends. Prepare a grill pan or outdoor grill, and lightly brush the asparagus with a touch of olive oil and a squeeze of lemon if desired.

  • 4

    Grill or pan-sear the marinated tempeh over medium heat until golden on all sides, about 5-7 minutes per side, ensuring it is heated through.

  • 5

    Grill the asparagus for 3-5 minutes until tender with a slight char.

  • 6

    For the white bean mash, place the white beans in a bowl and lightly mash with a fork, leaving some texture. Season with salt, pepper, and a drizzle of olive oil if needed.

  • 7

    Plate the grilled tempeh alongside a serving of asparagus and a generous scoop of white bean mash. Garnish with additional fresh herbs and a squeeze more of lemon juice if desired, then serve immediately.

Herb-Marinated Tempeh with Grilled Asparagus and White Bean Mash

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

Herb-Marinated Tempeh with Grilled Asparagus and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Tempeh with Grilled Asparagus and White Bean Mash

Savor a vibrant plate featuring lightly herb-marinated tempeh served alongside smoky grilled asparagus and a creamy white bean mash. Infused with fresh lemon and a medley of aromatic herbs, this dish blends hearty protein with comforting textures in a balanced, flavorful meal.

NUTRITION

507kcal
Protein
43.6g
Fat
24.4g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

80g White Beans

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Mixed Fresh Herbs (Thyme, Rosemary)

PREPARATION

  • 1

    Press tempeh to remove excess moisture and slice into bite-sized pieces. In a bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs to create the marinade.

  • 2

    Coat the tempeh in the marinade and let it sit for at least 20 minutes to absorb the flavors.

  • 3

    Meanwhile, trim the asparagus ends. Prepare a grill pan or outdoor grill, and lightly brush the asparagus with a touch of olive oil and a squeeze of lemon if desired.

  • 4

    Grill or pan-sear the marinated tempeh over medium heat until golden on all sides, about 5-7 minutes per side, ensuring it is heated through.

  • 5

    Grill the asparagus for 3-5 minutes until tender with a slight char.

  • 6

    For the white bean mash, place the white beans in a bowl and lightly mash with a fork, leaving some texture. Season with salt, pepper, and a drizzle of olive oil if needed.

  • 7

    Plate the grilled tempeh alongside a serving of asparagus and a generous scoop of white bean mash. Garnish with additional fresh herbs and a squeeze more of lemon juice if desired, then serve immediately.