Name: Creamy White Bean and Tempeh Skillet with Wilted Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 grams Tempeh; 2/3 cup White Beans (Cannellini); 2 cups Fresh Spinach; 1 tsp Olive Oil; 1/4 cup Unsweetened Almond Milk; 2 tbsp Nutritional Yeast; 2 cloves Garlic; Salt & Pepper to taste

Creamy White Bean and Tempeh Skillet with Wilted Greens

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

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Tempeh Skillet with Wilted Greens

Savor the comforting flavors of this vegan skillet where hearty tempeh and creamy white beans mingle with lightly wilted spinach. A touch of garlic, nutritional yeast, and a splash of almond milk create a luxurious, cream-infused sauce, while a hint of olive oil rounds out the rustic flavors. This dish is both comforting and protein-packed, making it a perfect dinner to fuel your evening.

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NUTRITION

Protein

44.7g

Fat

20.4g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

2/3 cup White Beans (Cannellini)

2 cups Fresh Spinach

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

1
Press and cube the tempeh into bite-sized pieces.
2
Heat the olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant.
3
Add the cubed tempeh to the skillet and cook until it starts to brown on all sides.
4
Stir in the white beans and allow them to warm through.
5
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast; stir well to create a light, creamy sauce.
6
Add the fresh spinach and gently toss until wilted, about 2-3 minutes.
7
Season with salt and pepper to taste. Serve warm and enjoy the heartwarming flavors of this vegan skillet dish.