Creamy White Bean and Tempeh Skillet with Leafy Greens

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

Creamy White Bean and Tempeh Skillet with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Tempeh Skillet with Leafy Greens

Savor a harmonious plant-based dinner featuring lightly sautéed tempeh and creamy white beans simmered in a delicately seasoned broth. The dish is enriched with tender spinach, hints of aromatic garlic and onion, and finished with a subtle sprinkle of nutritional yeast to amplify savory depth. It's a satisfying, silky skillet meal that is both nourishing and delicious.

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NUTRITION

383kcal
Protein
32.7g
Fat
15.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

60g White Beans

50g Spinach

1/2 tsp Olive Oil

25g Onion

3g Garlic

80ml Vegetable Broth

60ml Unsweetened Almond Milk

1/2 tbsp Nutritional Yeast

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by dicing the onion and mincing the garlic. Rinse the spinach and drain the white beans if using canned.

  • 2

    Heat a 1/2 teaspoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until they soften and become fragrant.

  • 3

    Crumble the tempeh into bite-sized pieces and add it to the skillet. Cook for about 4-5 minutes until the tempeh is lightly browned on all sides.

  • 4

    Stir in the white beans and pour in the vegetable broth along with the unsweetened almond milk. Allow the mixture to simmer for 3-4 minutes so the flavors meld.

  • 5

    Fold in the spinach and continue cooking until it wilts, about 2 minutes.

  • 6

    Finish by sprinkling in the nutritional yeast and stirring well. Taste and adjust seasonings as needed.

  • 7

    Serve warm and enjoy your creamy, protein-packed vegan skillet.

Creamy White Bean and Tempeh Skillet with Leafy Greens

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

Creamy White Bean and Tempeh Skillet with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Tempeh Skillet with Leafy Greens

Savor a harmonious plant-based dinner featuring lightly sautéed tempeh and creamy white beans simmered in a delicately seasoned broth. The dish is enriched with tender spinach, hints of aromatic garlic and onion, and finished with a subtle sprinkle of nutritional yeast to amplify savory depth. It's a satisfying, silky skillet meal that is both nourishing and delicious.

NUTRITION

383kcal
Protein
32.7g
Fat
15.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

60g White Beans

50g Spinach

1/2 tsp Olive Oil

25g Onion

3g Garlic

80ml Vegetable Broth

60ml Unsweetened Almond Milk

1/2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Begin by dicing the onion and mincing the garlic. Rinse the spinach and drain the white beans if using canned.

  • 2

    Heat a 1/2 teaspoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until they soften and become fragrant.

  • 3

    Crumble the tempeh into bite-sized pieces and add it to the skillet. Cook for about 4-5 minutes until the tempeh is lightly browned on all sides.

  • 4

    Stir in the white beans and pour in the vegetable broth along with the unsweetened almond milk. Allow the mixture to simmer for 3-4 minutes so the flavors meld.

  • 5

    Fold in the spinach and continue cooking until it wilts, about 2 minutes.

  • 6

    Finish by sprinkling in the nutritional yeast and stirring well. Taste and adjust seasonings as needed.

  • 7

    Serve warm and enjoy your creamy, protein-packed vegan skillet.