Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Broccoli

Savor these hearty grilled tempeh steaks paired with a silky white bean mash and perfectly steamed broccoli. The tempeh is marinated in a tangy ginger-soy blend, providing a satisfying chew and rich umami flavor. The creamy white bean mash, enhanced with garlic and a hint of lemon, beautifully complements the fresh, vibrant taste of the broccoli, making this dish a wholesome, vegan dinner option that delights both the palate and your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

520kcal
Protein
40.7g
Fat
23.3g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 tbsp Low Sodium Soy Sauce

1 tsp Fresh Ginger (grated)

1 garlic clove

1 tsp Olive Oil

1/2 cup Cannellini Beans (drained)

1 tsp Lemon Juice

1 cup Broccoli

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into steak-like pieces about 1/2 inch thick. In a bowl, combine the low sodium soy sauce, grated ginger, minced garlic, and a dash of salt and pepper. Coat the tempeh slices in the marinade and let sit for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium heat. Lightly brush the grill with a small amount of olive oil to prevent sticking.

  • 3

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

  • 4

    While the tempeh is grilling, prepare the white bean mash. In a small saucepan, warm the cannellini beans with a touch of olive oil, minced garlic (if desired extra), and lemon juice. Once warmed, mash the beans until smooth. Adjust the seasoning with salt and pepper.

  • 5

    Steam the broccoli in a steamer or in a covered pan with a small amount of water until just tender, about 4-5 minutes.

  • 6

    Plate the grilled tempeh steaks alongside a generous scoop of creamy white bean mash and steamed broccoli. Serve warm and enjoy your balanced, flavorful vegan dinner.

Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Steamed Broccoli

Savor these hearty grilled tempeh steaks paired with a silky white bean mash and perfectly steamed broccoli. The tempeh is marinated in a tangy ginger-soy blend, providing a satisfying chew and rich umami flavor. The creamy white bean mash, enhanced with garlic and a hint of lemon, beautifully complements the fresh, vibrant taste of the broccoli, making this dish a wholesome, vegan dinner option that delights both the palate and your nutritional goals.

NUTRITION

520kcal
Protein
40.7g
Fat
23.3g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 tbsp Low Sodium Soy Sauce

1 tsp Fresh Ginger (grated)

1 garlic clove

1 tsp Olive Oil

1/2 cup Cannellini Beans (drained)

1 tsp Lemon Juice

1 cup Broccoli

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into steak-like pieces about 1/2 inch thick. In a bowl, combine the low sodium soy sauce, grated ginger, minced garlic, and a dash of salt and pepper. Coat the tempeh slices in the marinade and let sit for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium heat. Lightly brush the grill with a small amount of olive oil to prevent sticking.

  • 3

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

  • 4

    While the tempeh is grilling, prepare the white bean mash. In a small saucepan, warm the cannellini beans with a touch of olive oil, minced garlic (if desired extra), and lemon juice. Once warmed, mash the beans until smooth. Adjust the seasoning with salt and pepper.

  • 5

    Steam the broccoli in a steamer or in a covered pan with a small amount of water until just tender, about 4-5 minutes.

  • 6

    Plate the grilled tempeh steaks alongside a generous scoop of creamy white bean mash and steamed broccoli. Serve warm and enjoy your balanced, flavorful vegan dinner.