Name: Herb-Baked Tempeh with Creamy White Bean Mash and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Tempeh, sliced; 120g Cannellini Beans, rinsed and drained; 100g Fresh Asparagus, woody ends trimmed; 1 tbsp Nutritional Yeast; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Lemon Juice; 1/2 tsp Dried Rosemary

Nutrition

Per serving

491 calories

Protein: 42g; 31% of calories
Carbs: 42g; 31% 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 large baking sheet with parchment paper.
In a small bowl, whisk together half of the olive oil, the dried rosemary, and a pinch of salt and pepper.
Toss the sliced tempeh in the herb oil and place on one side of the baking sheet.
Place the asparagus on the other side of the sheet, drizzling with the remaining oil and a pinch of salt.
Bake for 18-20 minutes, flipping the tempeh halfway through, until the tempeh is golden-brown and the asparagus is tender.
While the oven works, place the cannellini beans and minced garlic in a small pot over medium heat with two tablespoons of water.
Simmer for 5 minutes, then remove from heat and mash thoroughly with the nutritional yeast and lemon juice until creamy.
Spread the velvety white bean mash onto a plate, top with the herb-baked tempeh strips, and serve alongside the roasted asparagus.

Nutrition

Ingredients

Instructions

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