Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale

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 Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale

Enjoy an energizing plant-based dinner featuring savory grilled tempeh steaks paired with a velvety white bean mash and vibrant sautéed kale. This dish balances earthy flavors with a hint of citrus and garlic, making it a satisfying, nutritious, and delicious vegan meal perfect for your evening routine.

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NUTRITION

574kcal
Protein
38.3g
Fat
31.5g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Firm Tempeh

0.5 cup White Beans (Cannellini)

1 cup chopped Kale

1 tbsp Olive Oil (for mash)

2 tbsp Nutritional Yeast Flakes

1 tsp Olive Oil (for marinade)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into steak-like pieces and marinate with 1 tsp olive oil, a pinch of salt and pepper, and minced garlic. Let sit for 10-15 minutes.

  • 2

    Preheat a grill or grill pan over medium heat and grill the tempeh steaks for about 4-5 minutes per side until grill marks appear and they are heated through.

  • 3

    In a saucepan, combine the white beans and nutritional yeast. Add 1 tbsp olive oil, lemon juice, salt, and pepper. Warm over low heat before mashing with a fork or immersion blender to achieve a creamy consistency.

  • 4

    In a skillet, lightly sauté the chopped kale with a splash of water or a tiny drizzle of olive oil until wilted but still vibrant, about 3-4 minutes. Season with a pinch of salt.

  • 5

    Plate the grilled tempeh steaks alongside a generous scoop of creamy white bean mash and a serving of sautéed kale. Serve warm and enjoy!

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale

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 Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale

Enjoy an energizing plant-based dinner featuring savory grilled tempeh steaks paired with a velvety white bean mash and vibrant sautéed kale. This dish balances earthy flavors with a hint of citrus and garlic, making it a satisfying, nutritious, and delicious vegan meal perfect for your evening routine.

NUTRITION

574kcal
Protein
38.3g
Fat
31.5g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Firm Tempeh

0.5 cup White Beans (Cannellini)

1 cup chopped Kale

1 tbsp Olive Oil (for mash)

2 tbsp Nutritional Yeast Flakes

1 tsp Olive Oil (for marinade)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into steak-like pieces and marinate with 1 tsp olive oil, a pinch of salt and pepper, and minced garlic. Let sit for 10-15 minutes.

  • 2

    Preheat a grill or grill pan over medium heat and grill the tempeh steaks for about 4-5 minutes per side until grill marks appear and they are heated through.

  • 3

    In a saucepan, combine the white beans and nutritional yeast. Add 1 tbsp olive oil, lemon juice, salt, and pepper. Warm over low heat before mashing with a fork or immersion blender to achieve a creamy consistency.

  • 4

    In a skillet, lightly sauté the chopped kale with a splash of water or a tiny drizzle of olive oil until wilted but still vibrant, about 3-4 minutes. Season with a pinch of salt.

  • 5

    Plate the grilled tempeh steaks alongside a generous scoop of creamy white bean mash and a serving of sautéed kale. Serve warm and enjoy!