Creamy Tempeh and White Bean Skillet with Spinach

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

Creamy Tempeh and White Bean Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and White Bean Skillet with Spinach

Pan-seared tempeh and white beans simmered in a velvety cashew-garlic sauce with wilted spinach, finished with a bright squeeze of zesty lemon.

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NUTRITION

570kcal
Protein
44.2g
Fat
26.5g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, crumbled

130g Cannellini beans, rinsed

2 cups Fresh spinach

10g Raw cashews, soaked

1 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

1/2 cup Yellow onion, diced

2 cloves Garlic, minced

1/4 cup Vegetable broth

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PREPARATION

  • 1

    Soak the raw cashews in hot water for 15 minutes, then drain and blend with the vegetable broth until completely smooth to create a dairy-free cream.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the crumbled tempeh to the skillet and sauté for 5-7 minutes until the edges are golden brown and crisp.

  • 4

    Lower the heat to medium and stir in the diced onion and minced garlic, cooking for another 3 minutes until softened and fragrant.

  • 5

    Pour in the prepared cashew cream and add the rinsed cannellini beans and nutritional yeast, stirring well to coat.

  • 6

    Simmer the mixture for 2 minutes to allow the sauce to thicken slightly.

  • 7

    Add the fresh spinach to the skillet and toss gently for 1 minute until the leaves are just wilted.

  • 8

    Season with a pinch of sea salt and black pepper, and serve warm with an optional squeeze of fresh lemon.

Creamy Tempeh and White Bean Skillet with Spinach

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

Creamy Tempeh and White Bean Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and White Bean Skillet with Spinach

Pan-seared tempeh and white beans simmered in a velvety cashew-garlic sauce with wilted spinach, finished with a bright squeeze of zesty lemon.

NUTRITION

570kcal
Protein
44.2g
Fat
26.5g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, crumbled

130g Cannellini beans, rinsed

2 cups Fresh spinach

10g Raw cashews, soaked

1 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

1/2 cup Yellow onion, diced

2 cloves Garlic, minced

1/4 cup Vegetable broth

PREPARATION

  • 1

    Soak the raw cashews in hot water for 15 minutes, then drain and blend with the vegetable broth until completely smooth to create a dairy-free cream.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the crumbled tempeh to the skillet and sauté for 5-7 minutes until the edges are golden brown and crisp.

  • 4

    Lower the heat to medium and stir in the diced onion and minced garlic, cooking for another 3 minutes until softened and fragrant.

  • 5

    Pour in the prepared cashew cream and add the rinsed cannellini beans and nutritional yeast, stirring well to coat.

  • 6

    Simmer the mixture for 2 minutes to allow the sauce to thicken slightly.

  • 7

    Add the fresh spinach to the skillet and toss gently for 1 minute until the leaves are just wilted.

  • 8

    Season with a pinch of sea salt and black pepper, and serve warm with an optional squeeze of fresh lemon.