Seared Tempeh with Creamy White Bean Mash and Steamed Broccoli

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

Seared Tempeh with Creamy White Bean Mash and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Steamed Broccoli

Pan-seared tempeh served over a creamy garlic-infused white bean mash with tender steamed broccoli and a bright squeeze of lemon.

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NUTRITION

460kcal
Protein
45.2g
Fat
17.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced into strips

100g Cannellini beans, rinsed and drained

1.5 tablespoons Nutritional yeast

1 cup Broccoli florets

1 teaspoon Tamari

1 clove Garlic, minced

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PREPARATION

  • 1

    Slice the tempeh into thin strips and toss with tamari in a small bowl to marinate for 5 minutes.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and cook for 5-7 minutes until tender-crisp.

  • 3

    In a small saucepan, combine the white beans and minced garlic over medium heat with two tablespoons of water.

  • 4

    Once the beans are warm, add the nutritional yeast and mash thoroughly with a fork or potato masher until reaching a smooth, creamy consistency.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the marinated tempeh strips for 3-4 minutes per side until golden-brown and slightly crisp.

  • 6

    Spread the white bean mash onto a plate, top with the seared tempeh, and serve alongside the steamed broccoli.

Seared Tempeh with Creamy White Bean Mash and Steamed Broccoli

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

Seared Tempeh with Creamy White Bean Mash and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Steamed Broccoli

Pan-seared tempeh served over a creamy garlic-infused white bean mash with tender steamed broccoli and a bright squeeze of lemon.

NUTRITION

460kcal
Protein
45.2g
Fat
17.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced into strips

100g Cannellini beans, rinsed and drained

1.5 tablespoons Nutritional yeast

1 cup Broccoli florets

1 teaspoon Tamari

1 clove Garlic, minced

PREPARATION

  • 1

    Slice the tempeh into thin strips and toss with tamari in a small bowl to marinate for 5 minutes.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and cook for 5-7 minutes until tender-crisp.

  • 3

    In a small saucepan, combine the white beans and minced garlic over medium heat with two tablespoons of water.

  • 4

    Once the beans are warm, add the nutritional yeast and mash thoroughly with a fork or potato masher until reaching a smooth, creamy consistency.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the marinated tempeh strips for 3-4 minutes per side until golden-brown and slightly crisp.

  • 6

    Spread the white bean mash onto a plate, top with the seared tempeh, and serve alongside the steamed broccoli.