Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

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

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

Savor the hearty flavors of marinated grilled tempeh paired with a smooth, creamy white bean mash and vibrant sautéed spinach. This plant-based dinner delivers a satisfying balance of protein and wholesome nutrients in every bite.

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NUTRITION

526kcal
Protein
50.6g
Fat
24.3g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1/2 cup White Beans

1 cup Cooked Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove

1 tsp Smoked Paprika

Salt and Black Pepper

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PREPARATION

  • 1

    Slice the tempeh into steak-like pieces and set aside.

  • 2

    In a shallow dish, combine lemon juice, minced garlic, smoked paprika, salt, and black pepper. Marinate the tempeh steaks in the mixture for at least 15 minutes.

  • 3

    Preheat your grill or grill pan over medium heat. Grill the tempeh steaks for 4-5 minutes on each side until grill marks appear and they are heated through.

  • 4

    While the tempeh is grilling, drain and rinse the white beans. Blend or mash them with a fork until smooth, adding a pinch of salt, a drizzle of olive oil, and a little water if needed to reach a creamy consistency.

  • 5

    In a separate pan, heat the remaining olive oil over medium heat. Add the cooked spinach and a pinch of salt, sautéing gently for 2-3 minutes until warmed through.

  • 6

    Plate the tempeh steaks alongside a generous scoop of white bean mash and the sautéed spinach. Garnish with an extra drizzle of lemon juice or a sprinkle of smoked paprika if desired, and serve warm.

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

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

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

Savor the hearty flavors of marinated grilled tempeh paired with a smooth, creamy white bean mash and vibrant sautéed spinach. This plant-based dinner delivers a satisfying balance of protein and wholesome nutrients in every bite.

NUTRITION

526kcal
Protein
50.6g
Fat
24.3g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1/2 cup White Beans

1 cup Cooked Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove

1 tsp Smoked Paprika

Salt and Black Pepper

PREPARATION

  • 1

    Slice the tempeh into steak-like pieces and set aside.

  • 2

    In a shallow dish, combine lemon juice, minced garlic, smoked paprika, salt, and black pepper. Marinate the tempeh steaks in the mixture for at least 15 minutes.

  • 3

    Preheat your grill or grill pan over medium heat. Grill the tempeh steaks for 4-5 minutes on each side until grill marks appear and they are heated through.

  • 4

    While the tempeh is grilling, drain and rinse the white beans. Blend or mash them with a fork until smooth, adding a pinch of salt, a drizzle of olive oil, and a little water if needed to reach a creamy consistency.

  • 5

    In a separate pan, heat the remaining olive oil over medium heat. Add the cooked spinach and a pinch of salt, sautéing gently for 2-3 minutes until warmed through.

  • 6

    Plate the tempeh steaks alongside a generous scoop of white bean mash and the sautéed spinach. Garnish with an extra drizzle of lemon juice or a sprinkle of smoked paprika if desired, and serve warm.