Herb-Baked Tempeh with Creamy White Bean Mash and Steamed Asparagus

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

Herb-Baked Tempeh with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Creamy White Bean Mash and Steamed Asparagus

Oven-baked tempeh marinated in rosemary and garlic, served over a velvety white bean mash with tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

502kcal
Protein
44g
Fat
18.7g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

130g Canned White Beans, rinsed

100g Fresh Asparagus

5g Nutritional Yeast

1 clove Garlic, minced

1 tsp Dried Rosemary

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced tempeh with dried rosemary, minced garlic, and a pinch of salt and pepper.

  • 3

    Arrange the tempeh on the baking sheet and bake for 20 minutes until the edges are golden and firm.

  • 4

    While the tempeh bakes, place the white beans in a small saucepan with the nutritional yeast and a tablespoon of water.

  • 5

    Heat the beans over medium heat for 5 minutes, then mash with a fork or immersion blender until smooth and creamy.

  • 6

    Steam the asparagus over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 7

    Spread the velvety white bean mash on a plate, top with the herb-baked tempeh, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.

Herb-Baked Tempeh with Creamy White Bean Mash and Steamed Asparagus

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

Herb-Baked Tempeh with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Creamy White Bean Mash and Steamed Asparagus

Oven-baked tempeh marinated in rosemary and garlic, served over a velvety white bean mash with tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

502kcal
Protein
44g
Fat
18.7g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

130g Canned White Beans, rinsed

100g Fresh Asparagus

5g Nutritional Yeast

1 clove Garlic, minced

1 tsp Dried Rosemary

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced tempeh with dried rosemary, minced garlic, and a pinch of salt and pepper.

  • 3

    Arrange the tempeh on the baking sheet and bake for 20 minutes until the edges are golden and firm.

  • 4

    While the tempeh bakes, place the white beans in a small saucepan with the nutritional yeast and a tablespoon of water.

  • 5

    Heat the beans over medium heat for 5 minutes, then mash with a fork or immersion blender until smooth and creamy.

  • 6

    Steam the asparagus over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 7

    Spread the velvety white bean mash on a plate, top with the herb-baked tempeh, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.