YOUR SOLIN GENERATED RECIPE
Crispy Tempeh with Steamed Green Beans and Cauliflower Mash
Pan-seared lupini bean tempeh served with creamy garlic cauliflower mash and tender steamed green beans, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
190g Lupini Bean Tempeh (Soy-Free)
120g Cauliflower florets
100g Fresh green beans
1 tbsp Nutritional yeast
1 tsp Coconut aminos
1/4 tsp Garlic powder
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very soft, about 10-12 minutes.
During the last 5 minutes of steaming the cauliflower, add the green beans to the steamer basket and cook until bright green and crisp-tender.
Transfer the steamed cauliflower to a blender or food processor, add the nutritional yeast and garlic powder, and blend until completely smooth and creamy.
Slice the lupini tempeh into thin, even strips about 1/2-inch thick.
Heat a non-stick skillet over medium-high heat and lightly coat with a tiny splash of water or oil spray if needed.
Add the tempeh strips to the pan and drizzle with coconut aminos, searing for 3-4 minutes per side until the edges are golden and crispy.
Spread the cauliflower mash onto a plate, arrange the steamed green beans alongside, and top with the crispy tempeh strips.