Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli

Marinated tempeh grilled until golden and served over a velvety white bean mash with charred roasted broccoli, finished with a bright, zesty lemon squeeze.

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NUTRITION

445kcal
Protein
36.1g
Fat
18.7g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced

1/2 cup Cannellini beans, rinsed and drained

1.5 cups Broccoli florets

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic, minced

1 tbsp Fresh lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.

  • 3

    While the broccoli roasts, whisk together the lemon juice and a splash of water to marinate the tempeh slices for 5 minutes.

  • 4

    Heat a grill pan or non-stick skillet over medium-high heat and sear the tempeh for 4-5 minutes per side until golden brown grill marks appear.

  • 5

    In a small food processor or blender, combine the cannellini beans, nutritional yeast, minced garlic, and the remaining olive oil.

  • 6

    Process the bean mixture until completely smooth and velvety, adding a tablespoon of warm water if needed to reach your desired consistency.

  • 7

    Spread the warm white bean mash onto a plate, top with the grilled tempeh, and serve alongside the roasted broccoli.

Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Roasted Broccoli

Marinated tempeh grilled until golden and served over a velvety white bean mash with charred roasted broccoli, finished with a bright, zesty lemon squeeze.

NUTRITION

445kcal
Protein
36.1g
Fat
18.7g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced

1/2 cup Cannellini beans, rinsed and drained

1.5 cups Broccoli florets

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic, minced

1 tbsp Fresh lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.

  • 3

    While the broccoli roasts, whisk together the lemon juice and a splash of water to marinate the tempeh slices for 5 minutes.

  • 4

    Heat a grill pan or non-stick skillet over medium-high heat and sear the tempeh for 4-5 minutes per side until golden brown grill marks appear.

  • 5

    In a small food processor or blender, combine the cannellini beans, nutritional yeast, minced garlic, and the remaining olive oil.

  • 6

    Process the bean mixture until completely smooth and velvety, adding a tablespoon of warm water if needed to reach your desired consistency.

  • 7

    Spread the warm white bean mash onto a plate, top with the grilled tempeh, and serve alongside the roasted broccoli.