Name: Seared Tempeh with Creamy White Bean Mash and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Tempeh, sliced; 1/2 cup Canned Cannellini Beans, rinsed and drained; 1 tsp Nutritional Yeast; 1 cup Broccoli Florets; 1 tsp Olive Oil; 1 tbsp Tamari Soy Sauce

Nutrition

Per serving

445 calories

Protein: 37g; 31% of calories
Carbs: 38g; 32% of calories
Fat: 19g; 37% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes until tender and slightly charred.
While broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium heat, add the sliced tempeh, and brush with tamari soy sauce. Sear for 3-4 minutes on each side until golden brown.
In a small saucepan, warm the cannellini beans with a splash of water, then mash them with a fork or immersion blender along with the nutritional yeast, salt, and garlic powder until creamy.
Plate the creamy white bean mash, top with the seared tempeh, and serve alongside the roasted broccoli.

Nutrition

Ingredients

Instructions

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