Name: Grilled 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: 4.4 ounces Tempeh; 1/2 cup Cannellini Beans, rinsed; 1.5 cups Broccoli florets; 1 teaspoon Tahini; 1 tablespoon Nutritional Yeast; 1 teaspoon Olive Oil; 1 tablespoon Liquid Aminos; 1 clove Garlic, minced

Nutrition

Per serving

491 calories

Protein: 39g; 30% of calories
Carbs: 42g; 32% of calories
Fat: 23g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred.
Slice the tempeh into thin strips and whisk together the liquid aminos and minced garlic to use as a quick marinade.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden brown.
In a small food processor or blender, combine the white beans, tahini, nutritional yeast, and a tablespoon of warm water, blending until a silky mash forms.
Spread the white bean mash onto a plate, top with the seared tempeh, and serve immediately alongside the roasted broccoli.

Nutrition

Ingredients

Instructions

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