Name: Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 ounces Tempeh; 1/3 cup Cannellini Beans; 1 cup Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Nutritional Yeast; 1 tablespoon Tamari

Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus

Pan-grilled tempeh glazed in savory tamari served over a velvety garlic white bean mash with tender steamed asparagus and a bright, citrusy squeeze of lemon.

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NUTRITION

Protein

41.9g

Fat

22.4g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Tempeh

1/3 cup Cannellini Beans

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

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PREPARATION

1
Slice the tempeh into thin strips and marinate in tamari for 10 minutes.
2
Place the asparagus in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.
3
In a small saucepan, warm the cannellini beans with a splash of water, then mash them with nutritional yeast and a pinch of garlic powder until smooth and creamy.
4
Heat olive oil in a non-stick skillet over medium-high heat.
5
Grill the tempeh strips for 3-4 minutes per side until golden brown and slightly charred.
6
Plate the white bean mash, top with the grilled tempeh, and serve with the steamed asparagus on the side.