Seared Tempeh with Garlic Spinach and White Bean Mash

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

Seared Tempeh with Garlic Spinach and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Garlic Spinach and White Bean Mash

Savor this hearty vegan dinner featuring seared tempeh served atop a creamy white bean mash and a vibrant bed of garlic-infused spinach. This balanced dish offers a delightful mix of textures and satisfying flavors, bringing warmth and comfort without compromising your nutritional targets.

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NUTRITION

464kcal
Protein
40.9g
Fat
20g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g White Beans (Cannellini)

60g Spinach (approx. 2 cups raw)

2 Garlic cloves

1/2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Press and slice the tempeh into 1/4 inch thick pieces.

  • 2

    In a small bowl, mix the olive oil with a minced garlic clove. Brush the tempeh slices lightly on both sides with the garlic-infused oil.

  • 3

    Heat a non-stick skillet over medium heat. Sear the tempeh slices for about 3-4 minutes per side until they achieve a golden-brown crust. Transfer to a plate and set aside.

  • 4

    In a medium saucepan, add the white beans along with a splash of water. Gently mash the beans with the back of a fork or a potato masher to create a creamy consistency. Stir in the remaining minced garlic and lemon juice. Season with salt and pepper to taste.

  • 5

    In another pan, wilt the spinach over medium heat for about 1-2 minutes until just tender, stirring occasionally.

  • 6

    Plate the dish by spreading a layer of white bean mash on your serving plate, topped with the seared tempeh slices, and a side of garlic spinach. Optionally, drizzle a little extra lemon juice for a fresh finish.

Seared Tempeh with Garlic Spinach and White Bean Mash

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

Seared Tempeh with Garlic Spinach and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Garlic Spinach and White Bean Mash

Savor this hearty vegan dinner featuring seared tempeh served atop a creamy white bean mash and a vibrant bed of garlic-infused spinach. This balanced dish offers a delightful mix of textures and satisfying flavors, bringing warmth and comfort without compromising your nutritional targets.

NUTRITION

464kcal
Protein
40.9g
Fat
20g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g White Beans (Cannellini)

60g Spinach (approx. 2 cups raw)

2 Garlic cloves

1/2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Press and slice the tempeh into 1/4 inch thick pieces.

  • 2

    In a small bowl, mix the olive oil with a minced garlic clove. Brush the tempeh slices lightly on both sides with the garlic-infused oil.

  • 3

    Heat a non-stick skillet over medium heat. Sear the tempeh slices for about 3-4 minutes per side until they achieve a golden-brown crust. Transfer to a plate and set aside.

  • 4

    In a medium saucepan, add the white beans along with a splash of water. Gently mash the beans with the back of a fork or a potato masher to create a creamy consistency. Stir in the remaining minced garlic and lemon juice. Season with salt and pepper to taste.

  • 5

    In another pan, wilt the spinach over medium heat for about 1-2 minutes until just tender, stirring occasionally.

  • 6

    Plate the dish by spreading a layer of white bean mash on your serving plate, topped with the seared tempeh slices, and a side of garlic spinach. Optionally, drizzle a little extra lemon juice for a fresh finish.