Baked Tempeh and White Bean Casserole with Cauliflower Rice

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

Baked Tempeh and White Bean Casserole with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Baked Tempeh and White Bean Casserole with Cauliflower Rice

Enjoy a hearty and savory casserole featuring baked tempeh and white beans simmered with diced tomatoes, aromatic onion and garlic, and finished with fresh herbs and a hint of lemon zest. The dish is paired with light and fluffy cauliflower rice, offering a satisfying, whole-food, plant-based meal free from added oil, sugar, and salt.

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NUTRITION

438kcal
Protein
47.8g
Fat
12g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

1/3 cup White Beans

1 cup Cauliflower Rice

1/4 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

Fresh Herbs and Lemon Zest to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tempeh into cubes or slices and place it in a baking dish. Optionally, steam the tempeh for 10 minutes to mellow its flavor before baking.

  • 3

    In a bowl, combine the tempeh with white beans, diced tomatoes, finely chopped onion, minced garlic, and a sprinkle of your favorite fresh herbs along with a bit of lemon zest. Mix gently to distribute the flavors evenly.

  • 4

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes until the tempeh is heated through and the flavors have melded together.

  • 5

    While the casserole bakes, prepare the cauliflower rice by lightly steaming or microwaving it for 3-4 minutes until tender.

  • 6

    Serve the baked tempeh and white bean mixture over a bed of warm cauliflower rice. Garnish with extra fresh herbs and lemon zest if desired, and enjoy your wholesome, WFPB meal.

Baked Tempeh and White Bean Casserole with Cauliflower Rice

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

Baked Tempeh and White Bean Casserole with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Baked Tempeh and White Bean Casserole with Cauliflower Rice

Enjoy a hearty and savory casserole featuring baked tempeh and white beans simmered with diced tomatoes, aromatic onion and garlic, and finished with fresh herbs and a hint of lemon zest. The dish is paired with light and fluffy cauliflower rice, offering a satisfying, whole-food, plant-based meal free from added oil, sugar, and salt.

NUTRITION

438kcal
Protein
47.8g
Fat
12g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

1/3 cup White Beans

1 cup Cauliflower Rice

1/4 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

Fresh Herbs and Lemon Zest to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tempeh into cubes or slices and place it in a baking dish. Optionally, steam the tempeh for 10 minutes to mellow its flavor before baking.

  • 3

    In a bowl, combine the tempeh with white beans, diced tomatoes, finely chopped onion, minced garlic, and a sprinkle of your favorite fresh herbs along with a bit of lemon zest. Mix gently to distribute the flavors evenly.

  • 4

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes until the tempeh is heated through and the flavors have melded together.

  • 5

    While the casserole bakes, prepare the cauliflower rice by lightly steaming or microwaving it for 3-4 minutes until tender.

  • 6

    Serve the baked tempeh and white bean mixture over a bed of warm cauliflower rice. Garnish with extra fresh herbs and lemon zest if desired, and enjoy your wholesome, WFPB meal.