Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Asparagus

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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Asparagus

Savor the hearty, rich flavors of marinated grilled tempeh paired with a velvety white bean mash and tender steamed asparagus. This vegan dinner delivers a satisfying balance of protein, fiber, and vibrant freshness from lemon and garlic, ensuring both delicious taste and clean nutrition.

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NUTRITION

531kcal
Protein
43.3g
Fat
21.9g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

3/4 cup (130 g) White Beans

6 spears Asparagus

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Tamari

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into steak-like pieces and place in a shallow bowl.

  • 2

    Prepare the marinade by stirring together olive oil, tamari, minced garlic, lemon juice, salt, and pepper. Drizzle over the tempeh and let it marinate for at least 15 minutes.

  • 3

    While marinating, rinse and drain the white beans. In a small saucepan, warm the beans over low heat with a splash of water and a pinch of salt; then use a fork or immersion blender to mash them slightly for a creamy consistency.

  • 4

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

  • 5

    Steam the asparagus spears for about 4-5 minutes until they are just tender yet still have a slight crunch.

  • 6

    Plate the dish by spreading a generous portion of the creamy white bean mash, topping it with the grilled tempeh steaks, and arranging the steamed asparagus on the side. Serve immediately and enjoy.

Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Asparagus

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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Asparagus

Savor the hearty, rich flavors of marinated grilled tempeh paired with a velvety white bean mash and tender steamed asparagus. This vegan dinner delivers a satisfying balance of protein, fiber, and vibrant freshness from lemon and garlic, ensuring both delicious taste and clean nutrition.

NUTRITION

531kcal
Protein
43.3g
Fat
21.9g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

3/4 cup (130 g) White Beans

6 spears Asparagus

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Tamari

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into steak-like pieces and place in a shallow bowl.

  • 2

    Prepare the marinade by stirring together olive oil, tamari, minced garlic, lemon juice, salt, and pepper. Drizzle over the tempeh and let it marinate for at least 15 minutes.

  • 3

    While marinating, rinse and drain the white beans. In a small saucepan, warm the beans over low heat with a splash of water and a pinch of salt; then use a fork or immersion blender to mash them slightly for a creamy consistency.

  • 4

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

  • 5

    Steam the asparagus spears for about 4-5 minutes until they are just tender yet still have a slight crunch.

  • 6

    Plate the dish by spreading a generous portion of the creamy white bean mash, topping it with the grilled tempeh steaks, and arranging the steamed asparagus on the side. Serve immediately and enjoy.