Seared Tempeh Cutlets with Herb-Roasted Cauliflower and Pea Puree

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

Seared Tempeh Cutlets with Herb-Roasted Cauliflower and Pea Puree

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Cutlets with Herb-Roasted Cauliflower and Pea Puree

Enjoy a vibrant vegan dinner featuring seared tempeh cutlets paired with fragrant herb-roasted cauliflower and a silky pea puree. This dish balances hearty plant-protein with fresh, aromatic vegetables to create an appetizing meal that is as nutritious as it is flavorful.

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NUTRITION

399kcal
Protein
35.2g
Fat
21.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Green Peas

100g Cauliflower

1 tsp Olive Oil

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the roasted cauliflower.

  • 2

    Slice the tempeh into 1/4-inch thick cutlets. Pat them dry and season lightly with salt and pepper.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Sear the tempeh cutlets for about 3-4 minutes on each side until golden and crispy. Remove from heat and set aside.

  • 4

    Toss the cauliflower florets with a little olive oil, salt, black pepper, rosemary, and thyme. Spread them out on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    For the pea puree, steam the green peas until they are bright green and tender (about 4-5 minutes). Transfer the peas to a blender, add a pinch of salt and a splash of water if needed, then blend until smooth.

  • 6

    To plate, arrange the herb-roasted cauliflower on a plate, place the seared tempeh cutlets alongside and add a generous dollop of pea puree on top or on the side. Serve warm and enjoy the balanced flavors of the dish.

Seared Tempeh Cutlets with Herb-Roasted Cauliflower and Pea Puree

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

Seared Tempeh Cutlets with Herb-Roasted Cauliflower and Pea Puree

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Cutlets with Herb-Roasted Cauliflower and Pea Puree

Enjoy a vibrant vegan dinner featuring seared tempeh cutlets paired with fragrant herb-roasted cauliflower and a silky pea puree. This dish balances hearty plant-protein with fresh, aromatic vegetables to create an appetizing meal that is as nutritious as it is flavorful.

NUTRITION

399kcal
Protein
35.2g
Fat
21.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Green Peas

100g Cauliflower

1 tsp Olive Oil

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the roasted cauliflower.

  • 2

    Slice the tempeh into 1/4-inch thick cutlets. Pat them dry and season lightly with salt and pepper.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Sear the tempeh cutlets for about 3-4 minutes on each side until golden and crispy. Remove from heat and set aside.

  • 4

    Toss the cauliflower florets with a little olive oil, salt, black pepper, rosemary, and thyme. Spread them out on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    For the pea puree, steam the green peas until they are bright green and tender (about 4-5 minutes). Transfer the peas to a blender, add a pinch of salt and a splash of water if needed, then blend until smooth.

  • 6

    To plate, arrange the herb-roasted cauliflower on a plate, place the seared tempeh cutlets alongside and add a generous dollop of pea puree on top or on the side. Serve warm and enjoy the balanced flavors of the dish.