YOUR SOLIN GENERATED RECIPE
Grilled Tempeh Steaks with Steamed Edamame and Sweet Potato Mash
Enjoy a satisfying plant-based dinner featuring marinated tempeh grilled to perfection, paired with lightly steamed edamame and a velvety sweet potato mash. The tangy, savory marinade enhances the nutty flavor of the tempeh, while the natural sweetness of the potato creates a comforting, balanced plate that's as appealing to the palate as it is aligned with your nutritional goals.
INGREDIENTS
150g Tempeh
75g Shelled Edamame
100g Sweet Potato
1 tbsp Low-Sodium Soy Sauce
0.5 tsp Extra Virgin Olive Oil
0.5 clove Garlic
0.5 tsp Ginger
PREPARATION
Press the tempeh lightly to remove excess moisture, then cut it into 4 steak-like slices.
In a small bowl, combine low-sodium soy sauce, extra virgin olive oil, minced garlic, and grated ginger to create a marinade.
Marinate the tempeh slices for at least 15 minutes to allow the flavors to infuse.
Preheat your grill or grill pan over medium heat. Grill the tempeh steaks for about 3-4 minutes per side until they have grill marks and are heated through.
Meanwhile, steam the shelled edamame for 3-4 minutes until tender yet crisp.
For the sweet potato mash, boil or steam the sweet potato until soft (about 10-12 minutes). Once cooked, mash well and season with a pinch of salt and pepper if desired.
Plate the grilled tempeh with a serving of steamed edamame and a generous scoop of sweet potato mash. Serve warm and enjoy your balanced dinner.