Name: Garlic-Herb Green Bean Zucchini Sauté
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tempeh; 1.5 cup Green beans; 1 medium Zucchini; 0.25 tbsp Extra virgin olive oil; 2 clove Garlic; 1 tbsp Nutritional yeast; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Green Bean Zucchini Sauté

Pan-seared tempeh and crisp-tender vegetables tossed in a fragrant garlic-herb oil, finished with a bright squeeze of lemon for a zesty, protein-packed bowl.

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NUTRITION

Protein

50.9g

Fat

29.8g

Carbs

49.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Tempeh

1.5 cup Green beans

1 medium Zucchini

0.25 tbsp Extra virgin olive oil

2 clove Garlic

1 tbsp Nutritional yeast

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Lemon juice

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PREPARATION

1
Cube the tempeh into bite-sized pieces and trim the ends off the green beans.
2
Slice the zucchini into half-moons and mince the garlic cloves.
3
Heat the olive oil in a large skillet over medium-high heat until shimmering.
4
Add the tempeh cubes to the skillet and sauté until golden brown and crispy on all sides, approximately 5 to 7 minutes.
5
Toss the trimmed green beans into the skillet and cook for 3 minutes until they begin to soften.
6
Stir in the zucchini slices, minced garlic, dried oregano, sea salt, and black pepper.
7
Sauté the mixture for another 4 to 5 minutes until the zucchini is tender but still holds its shape.
8
Remove the skillet from the heat and stir in the nutritional yeast and lemon juice to coat the vegetables.
9
Transfer to a bowl and serve immediately while the herbs are aromatic and fresh.