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 hearty grilled tempeh steaks paired with a silky white bean mash and crisp steamed asparagus. This plant-based delight excels in both flavor and nourishment, offering a satisfying, whole food experience with a mild tang from lemon and aromatic hints of garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
38.7g
Fat
19.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

120g White Beans

90g Asparagus

0.5 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture. Slice into steak-like pieces.

  • 2

    Preheat a grill or grill pan over medium heat. Season the tempeh steaks with a pinch of salt and pepper.

  • 3

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 4

    Meanwhile, drain and rinse the white beans. In a small saucepan over medium heat, warm the beans along with the minced garlic and olive oil for about 2 minutes.

  • 5

    Using a fork or an immersion blender, mash the beans until smooth yet slightly chunky. Stir in the lemon juice and season with salt and pepper.

  • 6

    Steam the asparagus in a steamer or in a covered pot with a bit of water for about 4-5 minutes until tender-crisp.

  • 7

    Plate the grilled tempeh steaks alongside a generous serving of creamy white bean mash and steamed asparagus. Enjoy your balanced, whole food plant-based dinner!

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 hearty grilled tempeh steaks paired with a silky white bean mash and crisp steamed asparagus. This plant-based delight excels in both flavor and nourishment, offering a satisfying, whole food experience with a mild tang from lemon and aromatic hints of garlic.

NUTRITION

482kcal
Protein
38.7g
Fat
19.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

120g White Beans

90g Asparagus

0.5 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture. Slice into steak-like pieces.

  • 2

    Preheat a grill or grill pan over medium heat. Season the tempeh steaks with a pinch of salt and pepper.

  • 3

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 4

    Meanwhile, drain and rinse the white beans. In a small saucepan over medium heat, warm the beans along with the minced garlic and olive oil for about 2 minutes.

  • 5

    Using a fork or an immersion blender, mash the beans until smooth yet slightly chunky. Stir in the lemon juice and season with salt and pepper.

  • 6

    Steam the asparagus in a steamer or in a covered pot with a bit of water for about 4-5 minutes until tender-crisp.

  • 7

    Plate the grilled tempeh steaks alongside a generous serving of creamy white bean mash and steamed asparagus. Enjoy your balanced, whole food plant-based dinner!