Name: Seared Tempeh with Creamy White Bean Mash and Sautéed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 145g Tempeh; 120g Cannellini Beans; 100g Fresh Kale; 1 tbsp Nutritional Yeast; 0.5 tsp Olive Oil; 2 cloves Garlic; 1 tbsp Lemon Juice

Seared Tempeh with Creamy White Bean Mash and Sautéed Greens

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

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Creamy White Bean Mash and Sautéed Greens

Pan-seared tempeh served over a velvety white bean mash with garlic-sautéed kale, finished with a squeeze of lemon and a savory, toasted crust.

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NUTRITION

Protein

40.2g

Fat

19.4g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

145g Tempeh

120g Cannellini Beans

100g Fresh Kale

1 tbsp Nutritional Yeast

0.5 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.
2
In a small saucepan, warm the white beans with a splash of water and mash them with nutritional yeast and half the minced garlic until creamy.
3
Sauté the kale in a non-stick pan with a tablespoon of water and the remaining garlic until tender and bright green.
4
Pat the steamed tempeh dry and slice it into even strips.
5
Heat the olive oil in a skillet over medium-high heat and sear the tempeh until it develops a golden, toasted exterior.
6
Plate the creamy white bean mash, top with the seared tempeh, and serve with the sautéed greens and a fresh squeeze of lemon juice.