Name: Creamy White Bean and Tempeh Skillet with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tempeh, crumbled; 100g Cannellini Beans, rinsed; 2 cups Fresh Spinach; 2 tbsp Nutritional Yeast; 1 tsp Avocado Oil; 1/4 cup Unsweetened Almond Milk; 1/2 cup Vegetable Broth; 2 cloves Garlic, minced

Nutrition

Per serving

438 calories

Protein: 38g; 33% of calories
Carbs: 37g; 32% of calories
Fat: 18g; 35% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the crumbled tempeh and sauté for 5-7 minutes until golden brown and slightly crisp.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cannellini beans, vegetable broth, almond milk, and nutritional yeast to the skillet.
Reduce heat to medium and simmer for 5 minutes, stirring occasionally, until the liquid thickens into a creamy sauce.
Add the fresh spinach and stir until just wilted.
Season with a pinch of sea salt, black pepper, and a squeeze of fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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