Baked Tempeh Steaks with Silky White Bean Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Tempeh Steaks with Silky White Bean Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Tempeh Steaks with Silky White Bean Mash and Roasted Asparagus

Savor the hearty flavors of marinated tempeh baked to perfection, served atop a creamy white bean mash and paired with tender roasted asparagus. This vibrant vegetarian dish is a delicious balance of savory and zesty elements, perfect for a nutritious, clean dinner that delights both the palate and your fitness goals.

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NUTRITION

512kcal
Protein
43.2g
Fat
22.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

3/4 cup White Beans

100g Asparagus

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into steaks and marinate with a splash of lemon juice, a minced garlic clove, salt, and pepper for 10 minutes.

  • 3

    Place the marinated tempeh on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through until golden and slightly crispy.

  • 4

    While the tempeh bakes, drain and rinse the white beans. In a small saucepan, combine the beans with a minced garlic clove and a little lemon juice. Warm over low heat for 5 minutes, then mash until smooth but with some texture remaining. Season with salt and pepper.

  • 5

    On a separate baking tray, toss the asparagus with 1 tsp of olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 6

    Plate the silky white bean mash as a base, top with the baked tempeh steaks, and arrange the roasted asparagus on the side. Drizzle any remaining pan juices over the dish and serve warm.

Baked Tempeh Steaks with Silky White Bean Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Tempeh Steaks with Silky White Bean Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Tempeh Steaks with Silky White Bean Mash and Roasted Asparagus

Savor the hearty flavors of marinated tempeh baked to perfection, served atop a creamy white bean mash and paired with tender roasted asparagus. This vibrant vegetarian dish is a delicious balance of savory and zesty elements, perfect for a nutritious, clean dinner that delights both the palate and your fitness goals.

NUTRITION

512kcal
Protein
43.2g
Fat
22.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

3/4 cup White Beans

100g Asparagus

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into steaks and marinate with a splash of lemon juice, a minced garlic clove, salt, and pepper for 10 minutes.

  • 3

    Place the marinated tempeh on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through until golden and slightly crispy.

  • 4

    While the tempeh bakes, drain and rinse the white beans. In a small saucepan, combine the beans with a minced garlic clove and a little lemon juice. Warm over low heat for 5 minutes, then mash until smooth but with some texture remaining. Season with salt and pepper.

  • 5

    On a separate baking tray, toss the asparagus with 1 tsp of olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 6

    Plate the silky white bean mash as a base, top with the baked tempeh steaks, and arrange the roasted asparagus on the side. Drizzle any remaining pan juices over the dish and serve warm.