Grilled Tempeh with Creamy White Bean Mash and Steamed Broccoli

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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Steamed Broccoli

Enjoy a hearty vegan dinner featuring marinated grilled tempeh paired with a smooth white bean mash and bright, steamed broccoli. The tempeh is infused with a splash of lemon, garlic, and a hint of olive oil, perfectly complementing the creamy beans and fresh, crisp broccoli. This balanced meal delivers satisfying flavors and textures with a nutrient-packed profile.

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NUTRITION

490kcal
Protein
41.4g
Fat
22.5g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Tempeh

1/2 cup Cannellini Beans

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and lightly press to remove excess moisture.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic (reserve the remaining garlic for the bean mash if desired), salt, and pepper.

  • 3

    Marinate the tempeh slices in the mixture for at least 15 minutes.

  • 4

    Preheat a grill pan over medium heat. Grill the tempeh slices for 3-4 minutes per side until they develop a nice char and are heated through.

  • 5

    Meanwhile, drain and rinse the cannellini beans. In a bowl, lightly mash the beans with a fork, adding a pinch of salt, pepper, and a small drizzle of olive oil if desired for extra creaminess.

  • 6

    Steam the broccoli in a steamer basket over boiling water for about 4-5 minutes until tender but still crisp.

  • 7

    Plate the grilled tempeh alongside a generous serving of the creamy white bean mash and arrange the steamed broccoli on the side. Serve immediately.

Grilled Tempeh with Creamy White Bean Mash and Steamed Broccoli

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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Steamed Broccoli

Enjoy a hearty vegan dinner featuring marinated grilled tempeh paired with a smooth white bean mash and bright, steamed broccoli. The tempeh is infused with a splash of lemon, garlic, and a hint of olive oil, perfectly complementing the creamy beans and fresh, crisp broccoli. This balanced meal delivers satisfying flavors and textures with a nutrient-packed profile.

NUTRITION

490kcal
Protein
41.4g
Fat
22.5g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Tempeh

1/2 cup Cannellini Beans

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and lightly press to remove excess moisture.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic (reserve the remaining garlic for the bean mash if desired), salt, and pepper.

  • 3

    Marinate the tempeh slices in the mixture for at least 15 minutes.

  • 4

    Preheat a grill pan over medium heat. Grill the tempeh slices for 3-4 minutes per side until they develop a nice char and are heated through.

  • 5

    Meanwhile, drain and rinse the cannellini beans. In a bowl, lightly mash the beans with a fork, adding a pinch of salt, pepper, and a small drizzle of olive oil if desired for extra creaminess.

  • 6

    Steam the broccoli in a steamer basket over boiling water for about 4-5 minutes until tender but still crisp.

  • 7

    Plate the grilled tempeh alongside a generous serving of the creamy white bean mash and arrange the steamed broccoli on the side. Serve immediately.