Grilled Tempeh with Creamy White Bean Mash and Sautéed Greens

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

Grilled Tempeh with Creamy White Bean Mash and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Sautéed Greens

Enjoy a vibrant, plant-based dinner featuring marinated grilled tempeh paired with a silky white bean mash enriched with nutritional yeast for extra umami. The dish is complemented by lightly sautéed spinach with a hint of garlic and lemon, creating a balanced, hearty plate that is both satisfying and nutritious.

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NUTRITION

462kcal
Protein
40.5g
Fat
19.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/2 cup Cannellini White Beans

2 tbsp Nutritional Yeast

2 cups Spinach

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

    Slice the tempeh into strips or small blocks and marinate lightly with salt, pepper, and a squeeze of lemon juice for 10 minutes.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh for about 3-4 minutes per side until you achieve a nice char and firm texture.

  • 3

    In a small saucepan, warm the white beans. Add one minced garlic clove and stir until heated through. Use a fork or immersion blender to mash the beans until smooth, then stir in the nutritional yeast. Adjust seasoning with salt and pepper.

  • 4

    In a skillet, heat olive oil over medium heat. Add the spinach and sauté for about 2-3 minutes until just wilted. Season with a dash of salt and a squeeze of lemon juice.

  • 5

    Plate your dish by spreading a base of creamy white bean mash, topping with the grilled tempeh, and adding the sautéed greens on the side. Enjoy your nutrient-packed vegan dinner!

Grilled Tempeh with Creamy White Bean Mash and Sautéed Greens

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

Grilled Tempeh with Creamy White Bean Mash and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Sautéed Greens

Enjoy a vibrant, plant-based dinner featuring marinated grilled tempeh paired with a silky white bean mash enriched with nutritional yeast for extra umami. The dish is complemented by lightly sautéed spinach with a hint of garlic and lemon, creating a balanced, hearty plate that is both satisfying and nutritious.

NUTRITION

462kcal
Protein
40.5g
Fat
19.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/2 cup Cannellini White Beans

2 tbsp Nutritional Yeast

2 cups Spinach

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

    Slice the tempeh into strips or small blocks and marinate lightly with salt, pepper, and a squeeze of lemon juice for 10 minutes.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh for about 3-4 minutes per side until you achieve a nice char and firm texture.

  • 3

    In a small saucepan, warm the white beans. Add one minced garlic clove and stir until heated through. Use a fork or immersion blender to mash the beans until smooth, then stir in the nutritional yeast. Adjust seasoning with salt and pepper.

  • 4

    In a skillet, heat olive oil over medium heat. Add the spinach and sauté for about 2-3 minutes until just wilted. Season with a dash of salt and a squeeze of lemon juice.

  • 5

    Plate your dish by spreading a base of creamy white bean mash, topping with the grilled tempeh, and adding the sautéed greens on the side. Enjoy your nutrient-packed vegan dinner!