Seared Tempeh with Creamy White Bean Mash and Sautéed Kale

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

Seared Tempeh with Creamy White Bean Mash and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Kale

Pan-seared tempeh served over a garlic-infused white bean mash with tender sautéed kale and a bright squeeze of lemon for a finish that is wonderfully zesty.

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NUTRITION

360kcal
Protein
33.9g
Fat
12.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

60g Cannellini Beans

1 cup Kale

1.5 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Lemon Juice

2 tbsp Vegetable Broth

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh strips until they are golden and crisp on both sides.

  • 3

    In a small saucepan, combine the white beans with minced garlic and half of the vegetable broth, heating until warmed through.

  • 4

    Mash the bean mixture with a fork or immersion blender, stirring in the nutritional yeast until the texture is smooth and creamy.

  • 5

    Remove the tempeh from the skillet and set aside; add the kale and the remaining vegetable broth to the same skillet, sautéing until the leaves are tender.

  • 6

    Plate the creamy white bean mash first, top with the sautéed kale and seared tempeh, and drizzle with fresh lemon juice before serving.

Seared Tempeh with Creamy White Bean Mash and Sautéed Kale

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

Seared Tempeh with Creamy White Bean Mash and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Kale

Pan-seared tempeh served over a garlic-infused white bean mash with tender sautéed kale and a bright squeeze of lemon for a finish that is wonderfully zesty.

NUTRITION

360kcal
Protein
33.9g
Fat
12.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

60g Cannellini Beans

1 cup Kale

1.5 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Lemon Juice

2 tbsp Vegetable Broth

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh strips until they are golden and crisp on both sides.

  • 3

    In a small saucepan, combine the white beans with minced garlic and half of the vegetable broth, heating until warmed through.

  • 4

    Mash the bean mixture with a fork or immersion blender, stirring in the nutritional yeast until the texture is smooth and creamy.

  • 5

    Remove the tempeh from the skillet and set aside; add the kale and the remaining vegetable broth to the same skillet, sautéing until the leaves are tender.

  • 6

    Plate the creamy white bean mash first, top with the sautéed kale and seared tempeh, and drizzle with fresh lemon juice before serving.