Herb-Baked Tempeh with Garlic Spinach and Chickpea Mash

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

Herb-Baked Tempeh with Garlic Spinach and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Garlic Spinach and Chickpea Mash

Enjoy a vibrant vegan dinner featuring herb-infused tempeh paired with garlicky sautéed spinach and a smooth, savory chickpea mash. The dish offers a satisfying balance of textures and flavors with a herby crust, a garlicky green side, and a creamy bean mash that comes together in a nourishing and delicious plate.

Try 3 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
36.1g
Fat
21.3g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g cooked Chickpeas

100g Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Mixed Herbs (Thyme & Rosemary)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tempeh into 1/4-inch thick pieces and place them on a baking sheet lined with parchment paper.

  • 2

    In a small bowl, combine the mixed herbs with a pinch of salt. Lightly brush the tempeh slices with a tiny bit of olive oil and sprinkle the herb mixture on both sides.

  • 3

    Bake the tempeh in the preheated oven for 20-25 minutes, flipping halfway through, until golden and slightly crispy.

  • 4

    Meanwhile, prepare the chickpea mash by placing cooked chickpeas in a bowl. Using a fork or potato masher, gently mash them, leaving some texture. Season with salt, pepper, and a drizzle of olive oil if desired.

  • 5

    In a skillet over medium heat, warm 1 tsp olive oil. Add minced garlic and sauté briefly until fragrant. Add the fresh spinach and cook, stirring frequently, until it just wilts. Season lightly with salt and pepper.

  • 6

    Assemble the plate by placing a portion of chickpea mash, topping it with a couple of herb-baked tempeh slices, and a serving of garlic spinach. Serve warm and enjoy your balanced vegan meal.

Herb-Baked Tempeh with Garlic Spinach and Chickpea Mash

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

Herb-Baked Tempeh with Garlic Spinach and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Garlic Spinach and Chickpea Mash

Enjoy a vibrant vegan dinner featuring herb-infused tempeh paired with garlicky sautéed spinach and a smooth, savory chickpea mash. The dish offers a satisfying balance of textures and flavors with a herby crust, a garlicky green side, and a creamy bean mash that comes together in a nourishing and delicious plate.

NUTRITION

478kcal
Protein
36.1g
Fat
21.3g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g cooked Chickpeas

100g Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Mixed Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tempeh into 1/4-inch thick pieces and place them on a baking sheet lined with parchment paper.

  • 2

    In a small bowl, combine the mixed herbs with a pinch of salt. Lightly brush the tempeh slices with a tiny bit of olive oil and sprinkle the herb mixture on both sides.

  • 3

    Bake the tempeh in the preheated oven for 20-25 minutes, flipping halfway through, until golden and slightly crispy.

  • 4

    Meanwhile, prepare the chickpea mash by placing cooked chickpeas in a bowl. Using a fork or potato masher, gently mash them, leaving some texture. Season with salt, pepper, and a drizzle of olive oil if desired.

  • 5

    In a skillet over medium heat, warm 1 tsp olive oil. Add minced garlic and sauté briefly until fragrant. Add the fresh spinach and cook, stirring frequently, until it just wilts. Season lightly with salt and pepper.

  • 6

    Assemble the plate by placing a portion of chickpea mash, topping it with a couple of herb-baked tempeh slices, and a serving of garlic spinach. Serve warm and enjoy your balanced vegan meal.