Seared Tempeh 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.

Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach

Enjoy a vibrant vegan dinner featuring perfectly seared tempeh served atop a smooth, creamy white bean mash with a side of garlicky sautéed spinach. This dish balances savory, tangy, and earthy flavors for a satisfying clean-eating meal.

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NUTRITION

556kcal
Protein
42.1g
Fat
17g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1 cup White Beans

2 cups Fresh Spinach

1/2 tablespoon Olive Oil

1 Garlic Clove

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess water. Slice it into approximately 1/4-inch thick slices.

  • 2

    Heat a non-stick skillet over medium heat with half a tablespoon of olive oil. Sear the tempeh slices for 3-4 minutes on each side until golden brown. Season with a pinch of salt and pepper during cooking.

  • 3

    While the tempeh is searing, drain and rinse the white beans. In a small saucepan, warm the beans with a splash of water, a minced garlic clove, and lemon juice. Using a fork or immersion blender, mash until a creamy consistency is achieved. Adjust seasoning with salt and pepper.

  • 4

    In another pan, quickly sauté the spinach over medium heat for 2-3 minutes. Use a minimal drizzle of olive oil if desired, and season lightly with salt and pepper. Cook until just wilted, keeping the bright green color.

  • 5

    Plate the dish by spreading a generous layer of the creamy white bean mash as a base. Top with the seared tempeh slices and arrange the sautéed spinach on the side. Serve immediately.

Seared Tempeh 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.

Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach

Enjoy a vibrant vegan dinner featuring perfectly seared tempeh served atop a smooth, creamy white bean mash with a side of garlicky sautéed spinach. This dish balances savory, tangy, and earthy flavors for a satisfying clean-eating meal.

NUTRITION

556kcal
Protein
42.1g
Fat
17g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1 cup White Beans

2 cups Fresh Spinach

1/2 tablespoon Olive Oil

1 Garlic Clove

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess water. Slice it into approximately 1/4-inch thick slices.

  • 2

    Heat a non-stick skillet over medium heat with half a tablespoon of olive oil. Sear the tempeh slices for 3-4 minutes on each side until golden brown. Season with a pinch of salt and pepper during cooking.

  • 3

    While the tempeh is searing, drain and rinse the white beans. In a small saucepan, warm the beans with a splash of water, a minced garlic clove, and lemon juice. Using a fork or immersion blender, mash until a creamy consistency is achieved. Adjust seasoning with salt and pepper.

  • 4

    In another pan, quickly sauté the spinach over medium heat for 2-3 minutes. Use a minimal drizzle of olive oil if desired, and season lightly with salt and pepper. Cook until just wilted, keeping the bright green color.

  • 5

    Plate the dish by spreading a generous layer of the creamy white bean mash as a base. Top with the seared tempeh slices and arrange the sautéed spinach on the side. Serve immediately.