Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

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

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

Soy-marinated tempeh grilled until charred, served with roasted broccoli and a creamy, garlic-infused white bean mash with a hint of nutritional yeast.

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NUTRITION

445kcal
Protein
40.6g
Fat
16.3g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

70g Cannellini beans, rinsed

100g Broccoli florets

1 tbsp Nutritional yeast

2 tsp Tamari

2 cloves Garlic, minced

1 tbsp Lemon juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in a mixture of tamari and half of the lemon juice for 15 minutes.

  • 2

    Preheat your oven to 400°F and spread broccoli florets on a baking sheet lined with parchment paper.

  • 3

    Season the broccoli with a pinch of salt and garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, place the white beans and minced garlic in a small saucepan with a splash of water over medium heat.

  • 5

    Simmer the beans for 5 minutes, then remove from heat and mash with a fork until creamy, stirring in the nutritional yeast and remaining lemon juice.

  • 6

    Heat a non-stick grill pan or skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden brown grill marks appear.

  • 7

    Serve the grilled tempeh over the warm garlic bean mash with the roasted broccoli on the side.

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

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

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

Soy-marinated tempeh grilled until charred, served with roasted broccoli and a creamy, garlic-infused white bean mash with a hint of nutritional yeast.

NUTRITION

445kcal
Protein
40.6g
Fat
16.3g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

70g Cannellini beans, rinsed

100g Broccoli florets

1 tbsp Nutritional yeast

2 tsp Tamari

2 cloves Garlic, minced

1 tbsp Lemon juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in a mixture of tamari and half of the lemon juice for 15 minutes.

  • 2

    Preheat your oven to 400°F and spread broccoli florets on a baking sheet lined with parchment paper.

  • 3

    Season the broccoli with a pinch of salt and garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, place the white beans and minced garlic in a small saucepan with a splash of water over medium heat.

  • 5

    Simmer the beans for 5 minutes, then remove from heat and mash with a fork until creamy, stirring in the nutritional yeast and remaining lemon juice.

  • 6

    Heat a non-stick grill pan or skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden brown grill marks appear.

  • 7

    Serve the grilled tempeh over the warm garlic bean mash with the roasted broccoli on the side.