Seared Tempeh with Steamed Greens and Lentil Mash

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

Seared Tempeh with Steamed Greens and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Steamed Greens and Lentil Mash

Pan-seared tempeh strips served over a savory nutritional yeast and lentil mash with tender steamed spinach and a bright squeeze of lemon.

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NUTRITION

270kcal
Protein
42g
Fat
4.9g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

200g Liquid Egg Whites

30g Tempeh

3 tbsp Nutritional Yeast

150g Spinach

10g Cooked Red Lentils

1 tsp Lemon Juice

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PREPARATION

  • 1

    Steam the spinach in a small amount of water until wilted, then drain thoroughly to remove excess moisture.

  • 2

    In a small non-stick saucepan, combine the liquid egg whites, nutritional yeast, and cooked lentils.

  • 3

    Cook the mixture over medium-low heat, stirring constantly with a spatula until it thickens into a creamy, savory mash.

  • 4

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat until golden brown on both sides.

  • 5

    Plate the savory lentil mash, top with the seared tempeh strips, and serve alongside the steamed spinach with a fresh squeeze of lemon juice.

Seared Tempeh with Steamed Greens and Lentil Mash

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

Seared Tempeh with Steamed Greens and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Steamed Greens and Lentil Mash

Pan-seared tempeh strips served over a savory nutritional yeast and lentil mash with tender steamed spinach and a bright squeeze of lemon.

NUTRITION

270kcal
Protein
42g
Fat
4.9g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

200g Liquid Egg Whites

30g Tempeh

3 tbsp Nutritional Yeast

150g Spinach

10g Cooked Red Lentils

1 tsp Lemon Juice

PREPARATION

  • 1

    Steam the spinach in a small amount of water until wilted, then drain thoroughly to remove excess moisture.

  • 2

    In a small non-stick saucepan, combine the liquid egg whites, nutritional yeast, and cooked lentils.

  • 3

    Cook the mixture over medium-low heat, stirring constantly with a spatula until it thickens into a creamy, savory mash.

  • 4

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat until golden brown on both sides.

  • 5

    Plate the savory lentil mash, top with the seared tempeh strips, and serve alongside the steamed spinach with a fresh squeeze of lemon juice.