Name: Seared Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Tempeh; 0.75 cup Cannellini Beans; 2 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 tbsp Coconut Aminos; 2 cloves Garlic; 2 tbsp Vegetable Broth

Seared Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Creamy White Bean Mash and Sautéed Spinach

Pan-seared tempeh steaks served over a garlic-infused white bean mash with tender sautéed spinach, finished with a squeeze of bright lemon.

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NUTRITION

Protein

52g

Fat

20.9g

Carbs

58.6g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Tempeh

0.75 cup Cannellini Beans

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Coconut Aminos

2 cloves Garlic

2 tbsp Vegetable Broth

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PREPARATION

1
Slice the tempeh into half-inch thick steaks and coat evenly with the coconut aminos.
2
Heat a non-stick skillet over medium-high heat and sear the tempeh steaks for 4-5 minutes per side until they are golden brown and slightly crisp.
3
While the tempeh cooks, combine the drained cannellini beans, vegetable broth, and nutritional yeast in a small saucepan over medium heat.
4
Mash the bean mixture with a fork or immersion blender until it reaches a smooth, velvety consistency.
5
In the same skillet used for the tempeh, add the minced garlic and fresh spinach, sautéing for 1-2 minutes until the leaves are just wilted.
6
Spread the warm white bean mash onto a plate, top with the seared tempeh steaks, and serve with the garlicky spinach on the side.