Grilled Tempeh with Creamy White Bean Mash and Steamed Greens

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 Steamed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Steamed Greens

Char-grilled tempeh steaks served over a creamy white bean mash with garlic-steamed kale, finished with a squeeze of bright, zesty lemon.

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NUTRITION

436kcal
Protein
40.6g
Fat
15.8g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

135 grams Tempeh

85 grams Cannellini Beans

1 cup Kale

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1 clove Garlic

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into half-inch thick steaks and toss in a bowl with the tamari and half of the lemon juice.

  • 2

    Heat a grill pan over medium-high heat and cook the tempeh for 4-5 minutes per side until charred grill marks appear.

  • 3

    Place the rinsed cannellini beans, nutritional yeast, and minced garlic in a small food processor and blend until the mash is smooth and creamy.

  • 4

    Steam the kale in a steamer basket over boiling water for 3-4 minutes until it is tender and vibrant green.

  • 5

    Spread the white bean mash onto a plate, top with the grilled tempeh and steamed kale, and finish with a drizzle of the remaining lemon juice.

Grilled Tempeh with Creamy White Bean Mash and Steamed Greens

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 Steamed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Steamed Greens

Char-grilled tempeh steaks served over a creamy white bean mash with garlic-steamed kale, finished with a squeeze of bright, zesty lemon.

NUTRITION

436kcal
Protein
40.6g
Fat
15.8g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

135 grams Tempeh

85 grams Cannellini Beans

1 cup Kale

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into half-inch thick steaks and toss in a bowl with the tamari and half of the lemon juice.

  • 2

    Heat a grill pan over medium-high heat and cook the tempeh for 4-5 minutes per side until charred grill marks appear.

  • 3

    Place the rinsed cannellini beans, nutritional yeast, and minced garlic in a small food processor and blend until the mash is smooth and creamy.

  • 4

    Steam the kale in a steamer basket over boiling water for 3-4 minutes until it is tender and vibrant green.

  • 5

    Spread the white bean mash onto a plate, top with the grilled tempeh and steamed kale, and finish with a drizzle of the remaining lemon juice.