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: 4.5 ounces Tempeh; 1/2 cup Cannellini Beans; 2 cups Fresh Spinach; 1 tablespoon Nutritional Yeast; 1 teaspoon Olive Oil; 1 clove Garlic; 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 squeeze of bright lemon juice.

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NUTRITION

Protein

36.9g

Fat

19.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh

1/2 cup Cannellini Beans

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

1
Slice the tempeh into thin strips and steam for 10 minutes to soften and remove any bitterness.
2
Place the drained cannellini beans, nutritional yeast, and a tablespoon of water in a blender or food processor and pulse until smooth and creamy.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden brown.
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
Warm the bean mash in a small saucepan or microwave, then spread it onto a plate.
6
Layer the sautéed spinach over the mash and top with the seared tempeh, finishing with a fresh squeeze of lemon juice.