Crispy Tempeh Strips with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh Strips with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Strips with Quinoa and Roasted Broccoli

Savor the delightful crunch of pan-seared tempeh strips paired with fluffy quinoa and perfectly roasted broccoli. This vegan lunch is brightened with a hint of nutritional yeast and zesty lemon, offering a balance of textures and flavors that energizes your day.

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NUTRITION

438kcal
Protein
33.3g
Fat
19.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

1/3 cup cooked Quinoa

1 cup Broccoli

1 teaspoon Nutritional Yeast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into thin strips and steam or simmer for 5 minutes to soften any inherent bitterness.

  • 3

    In a mixing bowl, toss the tempeh strips with a teaspoon of olive oil, a pinch of salt, and pepper.

  • 4

    Spread the tempeh strips on the baking sheet and roast in the oven for about 15-18 minutes until they turn crispy, flipping halfway through for even browning.

  • 5

    While the tempeh roasts, prepare the quinoa according to package directions if not already cooked.

  • 6

    Cut broccoli into florets and lightly toss with a little salt and pepper. Roast in the oven for about 12-15 minutes, or steam until just tender if you prefer a softer texture.

  • 7

    Once tempeh and broccoli are cooked, combine them with the cooked quinoa. Drizzle with lemon juice and sprinkle the nutritional yeast over the top for a cheesy, umami kick.

  • 8

    Gently toss everything together and adjust seasoning to taste before serving.

Crispy Tempeh Strips with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh Strips with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Strips with Quinoa and Roasted Broccoli

Savor the delightful crunch of pan-seared tempeh strips paired with fluffy quinoa and perfectly roasted broccoli. This vegan lunch is brightened with a hint of nutritional yeast and zesty lemon, offering a balance of textures and flavors that energizes your day.

NUTRITION

438kcal
Protein
33.3g
Fat
19.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

1/3 cup cooked Quinoa

1 cup Broccoli

1 teaspoon Nutritional Yeast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into thin strips and steam or simmer for 5 minutes to soften any inherent bitterness.

  • 3

    In a mixing bowl, toss the tempeh strips with a teaspoon of olive oil, a pinch of salt, and pepper.

  • 4

    Spread the tempeh strips on the baking sheet and roast in the oven for about 15-18 minutes until they turn crispy, flipping halfway through for even browning.

  • 5

    While the tempeh roasts, prepare the quinoa according to package directions if not already cooked.

  • 6

    Cut broccoli into florets and lightly toss with a little salt and pepper. Roast in the oven for about 12-15 minutes, or steam until just tender if you prefer a softer texture.

  • 7

    Once tempeh and broccoli are cooked, combine them with the cooked quinoa. Drizzle with lemon juice and sprinkle the nutritional yeast over the top for a cheesy, umami kick.

  • 8

    Gently toss everything together and adjust seasoning to taste before serving.