Name: Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Tempeh, sliced; 120g Cannellini Beans, rinsed and drained; 2 cups Fresh Spinach; 1 tablespoon Nutritional Yeast; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Spinach

Pan-seared tempeh served over a velvety white bean mash with garlic-sautéed spinach, finished with a bright squeeze of lemon.

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NUTRITION

Protein

37.6g

Fat

15.8g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

120g Cannellini Beans, rinsed and drained

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Steam the sliced tempeh for 10 minutes to soften and remove any natural bitterness.
2
Place the cannellini beans in a small bowl with the nutritional yeast and a tablespoon of warm water, then mash with a fork until reaching a velvety consistency.
3
Heat a non-stick skillet over medium-high heat and sear the steamed tempeh slices for 3-4 minutes per side until golden brown and crisp.
4
Remove the tempeh from the pan and add the minced garlic and spinach, sautéing for 1-2 minutes until the leaves are just wilted.
5
Spread the white bean mash onto a plate, layer the sautéed spinach on top, and finish with the seared tempeh and a fresh squeeze of lemon juice.