Herb-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.

Herb-Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus

Herb-marinated tempeh grilled until golden and caramelized, served over a velvety white bean mash with crisp-tender steamed asparagus.

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NUTRITION

511kcal
Protein
48.2g
Fat
18.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

1/3 cup Cannellini Beans

3 tablespoons Nutritional Yeast

1 cup Asparagus

1 tablespoon Lemon Juice

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.

  • 2

    Slice the tempeh into thin strips and toss with the olive oil, lemon juice, and a pinch of dried oregano or thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until deeply golden and caramelized.

  • 4

    In a small bowl, mash the cannellini beans with the nutritional yeast and a tablespoon of warm water until the mixture is smooth and creamy.

  • 5

    Spread the warm white bean mash onto a plate, top with the herb-grilled tempeh, and serve the steamed asparagus alongside.

Herb-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.

Herb-Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Creamy White Bean Mash and Steamed Asparagus

Herb-marinated tempeh grilled until golden and caramelized, served over a velvety white bean mash with crisp-tender steamed asparagus.

NUTRITION

511kcal
Protein
48.2g
Fat
18.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

1/3 cup Cannellini Beans

3 tablespoons Nutritional Yeast

1 cup Asparagus

1 tablespoon Lemon Juice

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.

  • 2

    Slice the tempeh into thin strips and toss with the olive oil, lemon juice, and a pinch of dried oregano or thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until deeply golden and caramelized.

  • 4

    In a small bowl, mash the cannellini beans with the nutritional yeast and a tablespoon of warm water until the mixture is smooth and creamy.

  • 5

    Spread the warm white bean mash onto a plate, top with the herb-grilled tempeh, and serve the steamed asparagus alongside.