Herb-Roasted Vegetable Flatbread with Garlic Cashew Cream

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

Herb-Roasted Vegetable Flatbread with Garlic Cashew Cream

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread with Garlic Cashew Cream

Enjoy a flavorful flatbread layered with herb-roasted vegetables, marinated grilled tempeh, and a silky garlic cashew cream enhanced with a sprinkle of nutritional yeast. This dish offers a satisfying combination of textures – from the soft, warm whole wheat flatbread to the tender roasted veggies and hearty tempeh – all accented by the rich, tangy cream. A perfect balanced meal that’s both comforting and nutritious.

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NUTRITION

570kcal
Protein
31.5g
Fat
21.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (80g)

3 ounces Grilled Tempeh (85g)

1 cup Herb-Roasted Vegetable Mix (150g)

1 tablespoon Garlic Cashew Cream (9g)

1.5 tablespoons Nutritional Yeast (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) for roasting the vegetables.

  • 2

    Chop red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, a pinch of salt, pepper, and your favorite dried herbs (such as oregano and thyme). Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, slice tempeh into ¼-inch strips. Marinate briefly (optional) with a small drizzle of olive oil, lemon juice, salt, and pepper, then grill on a preheated pan over medium heat for about 3-4 minutes per side until lightly crisp.

  • 4

    For the garlic cashew cream, blend raw cashews (measured at 1 tablespoon), one small garlic clove, a squeeze of lemon juice, and water until smooth. Adjust seasoning with salt and pepper.

  • 5

    Warm the whole wheat flatbread in the oven for 2-3 minutes or on a skillet for about 1 minute per side.

  • 6

    Layer the warm flatbread with the roasted vegetables and grilled tempeh. Drizzle the garlic cashew cream over the top and sprinkle the nutritional yeast evenly for an extra savory boost.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich flatbread meal.

Herb-Roasted Vegetable Flatbread with Garlic Cashew Cream

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

Herb-Roasted Vegetable Flatbread with Garlic Cashew Cream

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread with Garlic Cashew Cream

Enjoy a flavorful flatbread layered with herb-roasted vegetables, marinated grilled tempeh, and a silky garlic cashew cream enhanced with a sprinkle of nutritional yeast. This dish offers a satisfying combination of textures – from the soft, warm whole wheat flatbread to the tender roasted veggies and hearty tempeh – all accented by the rich, tangy cream. A perfect balanced meal that’s both comforting and nutritious.

NUTRITION

570kcal
Protein
31.5g
Fat
21.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (80g)

3 ounces Grilled Tempeh (85g)

1 cup Herb-Roasted Vegetable Mix (150g)

1 tablespoon Garlic Cashew Cream (9g)

1.5 tablespoons Nutritional Yeast (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) for roasting the vegetables.

  • 2

    Chop red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, a pinch of salt, pepper, and your favorite dried herbs (such as oregano and thyme). Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, slice tempeh into ¼-inch strips. Marinate briefly (optional) with a small drizzle of olive oil, lemon juice, salt, and pepper, then grill on a preheated pan over medium heat for about 3-4 minutes per side until lightly crisp.

  • 4

    For the garlic cashew cream, blend raw cashews (measured at 1 tablespoon), one small garlic clove, a squeeze of lemon juice, and water until smooth. Adjust seasoning with salt and pepper.

  • 5

    Warm the whole wheat flatbread in the oven for 2-3 minutes or on a skillet for about 1 minute per side.

  • 6

    Layer the warm flatbread with the roasted vegetables and grilled tempeh. Drizzle the garlic cashew cream over the top and sprinkle the nutritional yeast evenly for an extra savory boost.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich flatbread meal.