Seared Tempeh with Creamy White Bean Mash and Sautéed Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Broccoli

Pan-seared tempeh served over a white bean mash with garlic-sautéed broccoli, finished with a squeeze of lemon and a texture that is incredibly velvety.

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NUTRITION

485kcal
Protein
44.5g
Fat
16.4g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

0.5 cup Cannellini Beans

1.5 cups Broccoli Florets

2 tablespoons Nutritional Yeast

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Drain and rinse the cannellini beans, then warm them in a small saucepan over medium heat with minced garlic and a splash of water.

  • 2

    Mash the beans until smooth using a fork or immersion blender, then stir in the nutritional yeast and lemon juice until the mixture is velvety.

  • 3

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

  • 4

    Remove the tempeh from the skillet and add the broccoli florets with a tablespoon of water, covering the pan to steam-sauté until the broccoli is tender-bright green.

  • 5

    Spread the creamy white bean mash onto a plate, top with the seared tempeh strips, and serve alongside the sautéed broccoli.

Seared Tempeh with Creamy White Bean Mash and Sautéed Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Broccoli

Pan-seared tempeh served over a white bean mash with garlic-sautéed broccoli, finished with a squeeze of lemon and a texture that is incredibly velvety.

NUTRITION

485kcal
Protein
44.5g
Fat
16.4g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

0.5 cup Cannellini Beans

1.5 cups Broccoli Florets

2 tablespoons Nutritional Yeast

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Drain and rinse the cannellini beans, then warm them in a small saucepan over medium heat with minced garlic and a splash of water.

  • 2

    Mash the beans until smooth using a fork or immersion blender, then stir in the nutritional yeast and lemon juice until the mixture is velvety.

  • 3

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

  • 4

    Remove the tempeh from the skillet and add the broccoli florets with a tablespoon of water, covering the pan to steam-sauté until the broccoli is tender-bright green.

  • 5

    Spread the creamy white bean mash onto a plate, top with the seared tempeh strips, and serve alongside the sautéed broccoli.