Name: Creamy White Bean and Tempeh Skillet with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Tempeh; 0.5 cup Cannellini Beans, drained; 2 cups Fresh Spinach; 2 tablespoons Nutritional Yeast; 0.25 cup Vegetable Broth; 2 cloves Garlic, minced; 1 tablespoon Lemon Juice

Creamy White Bean and Tempeh Skillet with Spinach

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 Spinach

Pan-seared tempeh and creamy cannellini beans simmered with fresh spinach and nutritional yeast for a savory, protein-packed skillet with a bright squeeze of zesty lemon.

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NUTRITION

Protein

46.9g

Fat

18g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Tempeh

0.5 cup Cannellini Beans, drained

2 cups Fresh Spinach

2 tablespoons Nutritional Yeast

0.25 cup Vegetable Broth

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Crumble the tempeh into small bite-sized pieces using your hands.
2
Heat a non-stick skillet over medium-high heat and lightly brown the tempeh for 5-7 minutes until golden.
3
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4
Stir in the drained white beans, vegetable broth, and nutritional yeast.
5
Simmer the mixture for 3-4 minutes until the liquid reduces slightly and creates a creamy coating.
6
Fold in the fresh spinach and cook for 1 minute until just wilted.
7
Remove from heat and finish with fresh lemon juice and cracked black pepper before serving.