YOUR SOLIN GENERATED RECIPE
Herb-Grilled Tempeh with Garlic Spinach and White Beans
Herb-marinated tempeh grilled until charred, served over a bed of garlicky sautéed spinach and creamy white beans with a bright squeeze of lemon.
INGREDIENTS
5.8 ounces Tempeh
0.45 cup Canned White Beans
2.5 cups Fresh Spinach
1 teaspoon Olive Oil
2 cloves Garlic
1/2 Lemon
1 teaspoon Dried Oregano and Thyme
PREPARATION
Slice the tempeh into thin strips and toss with dried oregano, thyme, and half of the lemon juice.
Heat a grill pan over medium-high heat and cook the tempeh strips until golden brown and charred on both sides.
In a separate skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Add the fresh spinach and rinsed white beans to the skillet, tossing frequently until the spinach is wilted and the beans are heated through.
Plate the spinach and bean mixture and top with the grilled tempeh strips.
Finish the dish with a final squeeze of fresh lemon juice and a pinch of cracked black pepper.