Grilled Tempeh Steaks with Creamy White Bean Mash and Roasted Brussels Sprouts

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 Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Roasted Brussels Sprouts

Enjoy a hearty vegan dinner featuring perfectly grilled tempeh steaks paired with a silky, creamy white bean mash enhanced by a sprinkle of nutritional yeast. Roasted Brussels sprouts add a vibrant crunch and depth of flavor, making this dish both satisfying and balanced.

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NUTRITION

515kcal
Protein
45.8g
Fat
17.9g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup White Beans (approx. 130g)

1 cup Brussels Sprouts (88g)

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh gently with paper towels to remove excess moisture. Slice it into steak-like pieces.

  • 2

    Preheat a grill pan or outdoor grill over medium heat. Brush the tempeh lightly with a bit of olive oil and season with salt and pepper.

  • 3

    Grill the tempeh for about 4-5 minutes on each side until grill marks appear and the tempeh is heated through.

  • 4

    Meanwhile, steam or boil the Brussels sprouts for 3-4 minutes until just tender, then toss with olive oil, salt, and pepper.

  • 5

    For the bean mash, rinse the white beans and place them in a bowl. Add a crushed garlic clove, lemon juice, nutritional yeast, salt, and pepper. Use a fork or blender to mash until desired consistency is reached.

  • 6

    Plate the grilled tempeh steaks alongside a generous scoop of creamy white bean mash and arrange the roasted or lightly sautéed Brussels sprouts on the side.

  • 7

    Garnish with an extra sprinkle of nutritional yeast or a drizzle of lemon juice if desired, and serve warm.

Grilled Tempeh Steaks with Creamy White Bean Mash and Roasted Brussels Sprouts

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 Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Roasted Brussels Sprouts

Enjoy a hearty vegan dinner featuring perfectly grilled tempeh steaks paired with a silky, creamy white bean mash enhanced by a sprinkle of nutritional yeast. Roasted Brussels sprouts add a vibrant crunch and depth of flavor, making this dish both satisfying and balanced.

NUTRITION

515kcal
Protein
45.8g
Fat
17.9g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup White Beans (approx. 130g)

1 cup Brussels Sprouts (88g)

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh gently with paper towels to remove excess moisture. Slice it into steak-like pieces.

  • 2

    Preheat a grill pan or outdoor grill over medium heat. Brush the tempeh lightly with a bit of olive oil and season with salt and pepper.

  • 3

    Grill the tempeh for about 4-5 minutes on each side until grill marks appear and the tempeh is heated through.

  • 4

    Meanwhile, steam or boil the Brussels sprouts for 3-4 minutes until just tender, then toss with olive oil, salt, and pepper.

  • 5

    For the bean mash, rinse the white beans and place them in a bowl. Add a crushed garlic clove, lemon juice, nutritional yeast, salt, and pepper. Use a fork or blender to mash until desired consistency is reached.

  • 6

    Plate the grilled tempeh steaks alongside a generous scoop of creamy white bean mash and arrange the roasted or lightly sautéed Brussels sprouts on the side.

  • 7

    Garnish with an extra sprinkle of nutritional yeast or a drizzle of lemon juice if desired, and serve warm.