Name: Spicy tempeh and beans with plantain
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz tempeh, crumbled; 2/3 cup cannellini beans, drained and rinsed; 1.5 oz fresh baby spinach; 2 cloves garlic, minced; 1 tsp olive oil; 1/3 cup vegetable broth; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 3/4 tsp red pepper flakes; 1/2 cup ripe plantain, peeled and sliced

Nutrition

Per serving

571 calories

Protein: 41g; 27% of calories
Carbs: 57g; 38% of calories
Fat: 23g; 35% of calories

Instructions

Prep 20 min · Cook 10 min

Heat half the olive oil in a nonstick skillet over medium heat. Add the plantain slices and cook for 4 minutes, flip, and cook for 4 minutes more until golden and softened. Remove to a plate and season with a pinch of the salt.
Wipe out the skillet and add the remaining olive oil over medium-high heat. Add the crumbled tempeh and cook for 5 minutes, stirring occasionally, until browned and crisp. If the pan seems dry, splash in a little of the vegetable broth.
Reduce heat to medium. Add the garlic and red pepper flakes to the skillet with the tempeh and cook for 1 minute until fragrant.
Stir in the beans, remaining broth, remaining salt, and black pepper. Simmer for 5 minutes, lightly mashing a few beans with a fork to thicken the sauce.
Stir in the spinach and lemon juice. Cook for 2 minutes until the spinach has wilted. Serve the spicy tempeh and bean mixture alongside the seared plantains.

Nutrition

Ingredients

Instructions

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