Name: Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Tempeh; 0.5 cup Cannellini Beans; 2 cups Kale; 1 tbsp Nutritional Yeast; 1 tsp Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice; 1 tsp Tamari

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy White Bean Mash and Sautéed Kale

Grilled marinated tempeh steaks served over a smooth white bean mash and garlic-sautéed kale, topped with a squeeze of zesty lemon.

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NUTRITION

Protein

44.1g

Fat

20.8g

Carbs

52.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Tempeh

0.5 cup Cannellini Beans

2 cups Kale

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Tamari

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PREPARATION

1
Slice the tempeh into thick steaks and marinate in the tamari and a splash of water for at least 10 minutes.
2
Heat a grill pan or cast-iron skillet over medium-high heat and grill the tempeh steaks for 4-5 minutes per side until charred and heated through.
3
Place the cannellini beans and nutritional yeast in a small saucepan with two tablespoons of water, warming over medium heat.
4
Mash the beans with a fork or potato masher until they reach a smooth, velvety consistency, adding a splash more water if needed.
5
In a separate skillet, sauté the minced garlic in olive oil for one minute until fragrant.
6
Add the kale to the skillet and sauté until wilted and tender, about 3-5 minutes.
7
Spread the white bean mash onto a plate, top with the grilled tempeh steaks, and serve the sautéed kale on the side with a fresh squeeze of lemon juice.