Name: Creamy White Bean and Tempeh Skillet with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Tempeh, crumbled; 120g Cannellini Beans, rinsed; 10g Raw Cashews; 2 cups Fresh Spinach; 6g Nutritional Yeast; 1/2 cup Vegetable Broth; 2 cloves Garlic, minced; 1/4 cup Yellow Onion, diced

Creamy White Bean and Tempeh Skillet with Spinach

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

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Tempeh Skillet with Spinach

Sautéed tempeh and white beans simmered in a garlic-infused cashew cream sauce with wilted spinach and a hint of zesty lemon.

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NUTRITION

Protein

39.8g

Fat

19.6g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh, crumbled

120g Cannellini Beans, rinsed

10g Raw Cashews

2 cups Fresh Spinach

6g Nutritional Yeast

1/2 cup Vegetable Broth

2 cloves Garlic, minced

1/4 cup Yellow Onion, diced

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PREPARATION

1
Soak the raw cashews in hot water for 10 minutes to soften.
2
Drain the cashews and place them in a high-speed blender with the vegetable broth and nutritional yeast, blending until completely smooth.
3
Heat a large non-stick skillet over medium heat and sauté the diced onion and minced garlic with a tablespoon of water until translucent.
4
Add the crumbled tempeh to the skillet and cook for 5 minutes until lightly browned.
5
Stir in the rinsed cannellini beans and the blended cashew cream sauce.
6
Reduce heat to low and simmer for 3-4 minutes until the sauce thickens and coats the ingredients.
7
Add the fresh spinach to the skillet and stir gently until the leaves are just wilted.
8
Finish with a squeeze of fresh lemon juice and a pinch of black pepper before serving hot.