Grilled Tempeh with Herb-Roasted Vegetables and White Bean Mash

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

Grilled Tempeh with Herb-Roasted Vegetables and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Vegetables and White Bean Mash

Char-grilled tempeh served over a creamy garlic white bean mash with herb-roasted zucchini and peppers, finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
42.1g
Fat
18.6g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

120g Cannellini Beans

75g Zucchini

75g Red Bell Pepper

5g Nutritional Yeast

3g Garlic

15g Lemon Juice

1g Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and toss with dried oregano and a pinch of salt.

  • 3

    Spread the vegetables on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While vegetables roast, steam the tempeh for 10 minutes to soften its texture, then slice into triangles.

  • 5

    Heat a grill pan over medium-high heat and lightly coat with non-stick spray; grill the tempeh for 3-4 minutes per side until distinct grill marks appear.

  • 6

    In a small saucepan, combine the cannellini beans, minced garlic, and nutritional yeast over medium heat until warmed through.

  • 7

    Mash the bean mixture with a fork until creamy, adding a tablespoon of water if needed to reach your desired consistency.

  • 8

    Plate the white bean mash, top with the roasted vegetables and grilled tempeh, and finish with a fresh squeeze of lemon juice.

Grilled Tempeh with Herb-Roasted Vegetables and White Bean Mash

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

Grilled Tempeh with Herb-Roasted Vegetables and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Vegetables and White Bean Mash

Char-grilled tempeh served over a creamy garlic white bean mash with herb-roasted zucchini and peppers, finished with a bright squeeze of lemon.

NUTRITION

487kcal
Protein
42.1g
Fat
18.6g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

120g Cannellini Beans

75g Zucchini

75g Red Bell Pepper

5g Nutritional Yeast

3g Garlic

15g Lemon Juice

1g Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and toss with dried oregano and a pinch of salt.

  • 3

    Spread the vegetables on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While vegetables roast, steam the tempeh for 10 minutes to soften its texture, then slice into triangles.

  • 5

    Heat a grill pan over medium-high heat and lightly coat with non-stick spray; grill the tempeh for 3-4 minutes per side until distinct grill marks appear.

  • 6

    In a small saucepan, combine the cannellini beans, minced garlic, and nutritional yeast over medium heat until warmed through.

  • 7

    Mash the bean mixture with a fork until creamy, adding a tablespoon of water if needed to reach your desired consistency.

  • 8

    Plate the white bean mash, top with the roasted vegetables and grilled tempeh, and finish with a fresh squeeze of lemon juice.