NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Tempeh, sliced into strips

1/2 cup Cannellini Beans, rinsed and drained

2 cups Fresh Spinach

1/2 tablespoon Nutritional Yeast

1 clove Garlic, minced

1 tablespoon Lemon Juice

2 tablespoons Vegetable Broth

PREPARATION

• 1

  Slice the tempeh into thin strips and season with a pinch of salt and pepper.

• 2

  Heat a non-stick skillet over medium-high heat with one tablespoon of vegetable broth. Add the tempeh and sear for 3-4 minutes per side until golden brown and crisp.

• 3

  While the tempeh cooks, place the cannellini beans in a small saucepan with the minced garlic, nutritional yeast, and the remaining tablespoon of vegetable broth.

• 4

  Warm the beans over medium heat for 3 minutes, then use a fork or potato masher to crush them into a thick, velvety mash.

• 5

  Remove the tempeh from the skillet and set aside. In the same skillet, add the spinach and a splash of water, sautéing for 1-2 minutes until just wilted.

• 6

  Spread the white bean mash onto a plate, top with the sautéed spinach, and layer the seared tempeh on top.

• 7

  Finish the dish with a fresh squeeze of lemon juice over the tempeh and greens before serving.