Grilled Tempeh with Creamy White Bean Mash and Garlicky Sautéed Kale

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

Grilled Tempeh with Creamy White Bean Mash and Garlicky Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Garlicky Sautéed Kale

Grilled tempeh strips served over a velvety white bean mash with garlicky sautéed kale and a bright, zesty lemon finish.

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NUTRITION

493kcal
Protein
43.7g
Fat
18.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

120g Cannellini Beans

100g Fresh Kale

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Nutritional Yeast

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with half of the lemon juice and one minced garlic clove.

  • 2

    Heat a non-stick grill pan over medium-high heat and cook the tempeh until charred and golden on both sides.

  • 3

    Combine the rinsed cannellini beans and nutritional yeast in a small saucepan with a tablespoon of water, warming through before mashing into a smooth, velvety puree.

  • 4

    In a separate skillet, sauté the kale with the remaining garlic and a splash of water until the leaves are tender and vibrant green.

  • 5

    Spread the creamy bean mash onto a plate, top with the grilled tempeh strips, and serve the kale alongside with a final squeeze of lemon juice.

Grilled Tempeh with Creamy White Bean Mash and Garlicky Sautéed Kale

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

Grilled Tempeh with Creamy White Bean Mash and Garlicky Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Garlicky Sautéed Kale

Grilled tempeh strips served over a velvety white bean mash with garlicky sautéed kale and a bright, zesty lemon finish.

NUTRITION

493kcal
Protein
43.7g
Fat
18.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

120g Cannellini Beans

100g Fresh Kale

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Nutritional Yeast

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with half of the lemon juice and one minced garlic clove.

  • 2

    Heat a non-stick grill pan over medium-high heat and cook the tempeh until charred and golden on both sides.

  • 3

    Combine the rinsed cannellini beans and nutritional yeast in a small saucepan with a tablespoon of water, warming through before mashing into a smooth, velvety puree.

  • 4

    In a separate skillet, sauté the kale with the remaining garlic and a splash of water until the leaves are tender and vibrant green.

  • 5

    Spread the creamy bean mash onto a plate, top with the grilled tempeh strips, and serve the kale alongside with a final squeeze of lemon juice.