Name: Braised Kale and Coconut White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz tempeh; 0.75 cup cannellini beans; 2 cup lacinato kale; 2 tbsp nutritional yeast; 0.5 tbsp full-fat coconut milk; 0.5 cup vegetable broth; 1 clove garlic; 1 whole shallot; 0.25 tsp avocado oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 0.25 tsp red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Braised Kale and Coconut White Beans

Golden sautéed tempeh and creamy white beans simmered in a silky coconut-garlic broth with tender ribbons of kale and a bright squeeze of lemon.

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NUTRITION

Protein

40.9g

Fat

13.7g

Carbs

67.3g

SERVINGS

1 serving

INGREDIENTS

3 oz tempeh

0.75 cup cannellini beans

2 cup lacinato kale

2 tbsp nutritional yeast

0.5 tbsp full-fat coconut milk

0.5 cup vegetable broth

1 clove garlic

1 whole shallot

0.25 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

0.25 tsp red pepper flakes

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PREPARATION

1
Crumble the tempeh into small, bite-sized pieces and finely mince the shallot and garlic.
2
Heat the avocado oil in a large skillet over medium heat, then add the crumbled tempeh and sauté until golden brown and crispy.
3
Add the minced shallot and garlic to the skillet, cooking for 2 minutes until fragrant and translucent.
4
Stir in the cannellini beans, vegetable broth, coconut milk, nutritional yeast, sea salt, black pepper, and red pepper flakes.
5
Bring the liquid to a gentle simmer and fold in the shredded kale, cooking for 3 to 5 minutes until the kale is tender and the sauce has thickened slightly.
6
Remove from heat, stir in the fresh lemon juice for brightness, and serve warm in a shallow bowl.