Name: Silky White Bean and Vegetable Stew with Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Tempeh; 0.4 cup Cannellini Beans; 1.5 cups Vegetable Broth; 1 cup chopped Kale; 0.25 cup diced Onion; 2 cloves Garlic; 1 tablespoon Nutritional Yeast; 1 teaspoon Fresh Thyme

Silky White Bean and Vegetable Stew with Tempeh

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

YOUR SOLIN GENERATED RECIPE

Silky White Bean and Vegetable Stew with Tempeh

Simmered white beans and crumbled tempeh in a fragrant herb broth, finished with nutritional yeast for a savory, velvety texture.

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NUTRITION

Protein

33.5g

Fat

12g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Tempeh

0.4 cup Cannellini Beans

1.5 cups Vegetable Broth

1 cup chopped Kale

0.25 cup diced Onion

2 cloves Garlic

1 tablespoon Nutritional Yeast

1 teaspoon Fresh Thyme

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PREPARATION

1
Crumble the tempeh into small pieces and brown in a large pot over medium heat with a splash of vegetable broth.
2
Add the diced onion and minced garlic to the pot, sautéing until the onions are soft and translucent.
3
Stir in the white beans, fresh thyme, and the remaining vegetable broth, bringing the mixture to a gentle simmer.
4
Allow the stew to cook for 10 minutes, then stir in the chopped kale and nutritional yeast.
5
Continue cooking for 2-3 minutes until the kale is wilted and the broth has thickened slightly.
6
Season with a pinch of sea salt and black pepper before serving hot.