Name: Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.88 ounces Tempeh; 0.5 cup Cannellini Beans; 1.5 cups Broccoli florets; 2 tablespoons Nutritional Yeast; 1 tablespoon Tamari Sauce

Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli

Smoky grilled tempeh served over a velvety white bean and garlic mash with charred roasted broccoli, finished with a bright squeeze of lemon.

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NUTRITION

Protein

56.1g

Fat

22.9g

Carbs

54.2g

SERVINGS

1 serving

INGREDIENTS

6.88 ounces Tempeh

0.5 cup Cannellini Beans

1.5 cups Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Tamari Sauce

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PREPARATION

1
Preheat your oven to 400°F.
2
Steam the tempeh for 10 minutes to remove any bitterness, then slice into thick strips.
3
Whisk the tamari sauce with a pinch of smoked paprika and garlic powder, then toss the tempeh strips in the marinade.
4
Spread the broccoli florets on a baking sheet, season with salt and pepper, and roast for 15-20 minutes until the edges are crisp and charred.
5
In a small saucepan, heat the cannellini beans with a splash of water and the nutritional yeast, then mash with a fork or immersion blender until smooth and creamy.
6
Heat a grill pan over medium-high heat and sear the tempeh strips for 3-4 minutes per side until distinct grill marks appear.
7
Spread the creamy white bean mash on a plate, top with the grilled tempeh, and serve with the roasted broccoli on the side.