Grilled Tempeh with Creamy White Bean Mash and Garlic Spinach

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

Grilled Tempeh with Creamy White Bean Mash and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Garlic Spinach

Smoky grilled tempeh served over a velvety white bean mash with sautéed garlic spinach, finished with a bright squeeze of fresh lemon.

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NUTRITION

488kcal
Protein
45.7g
Fat
16.6g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

0.5 cup Canned White Beans

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1 clove Garlic

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into half-inch thick strips and season with a pinch of sea salt and smoked paprika.

  • 2

    Heat a non-stick grill pan over medium-high heat and grill the tempeh for 4-5 minutes per side until charred and firm.

  • 3

    In a small saucepan, warm the white beans with a splash of water or vegetable broth and the nutritional yeast.

  • 4

    Mash the beans with a fork or immersion blender until they reach a smooth and creamy consistency.

  • 5

    In a separate non-stick skillet, sauté the minced garlic with a tablespoon of water for 30 seconds, then add the spinach and cook until just wilted.

  • 6

    Plate the velvety white bean mash, top with the grilled tempeh strips, and serve alongside the garlic spinach with a fresh squeeze of lemon juice.

Grilled Tempeh with Creamy White Bean Mash and Garlic Spinach

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

Grilled Tempeh with Creamy White Bean Mash and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Garlic Spinach

Smoky grilled tempeh served over a velvety white bean mash with sautéed garlic spinach, finished with a bright squeeze of fresh lemon.

NUTRITION

488kcal
Protein
45.7g
Fat
16.6g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

0.5 cup Canned White Beans

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into half-inch thick strips and season with a pinch of sea salt and smoked paprika.

  • 2

    Heat a non-stick grill pan over medium-high heat and grill the tempeh for 4-5 minutes per side until charred and firm.

  • 3

    In a small saucepan, warm the white beans with a splash of water or vegetable broth and the nutritional yeast.

  • 4

    Mash the beans with a fork or immersion blender until they reach a smooth and creamy consistency.

  • 5

    In a separate non-stick skillet, sauté the minced garlic with a tablespoon of water for 30 seconds, then add the spinach and cook until just wilted.

  • 6

    Plate the velvety white bean mash, top with the grilled tempeh strips, and serve alongside the garlic spinach with a fresh squeeze of lemon juice.