Grilled Seitan and Quinoa Plate with Lemon-Garlic Green Beans

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

Grilled Seitan and Quinoa Plate with Lemon-Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Grilled Seitan and Quinoa Plate with Lemon-Garlic Green Beans

Enjoy a vibrant, plant-powered plate that reinterprets a classic grilled seitan dish using gluten-free protein alternatives. Savory grilled tempeh is paired with fluffy quinoa, crisp lemon-garlic green beans, and a sprinkle of protein-packed nutritional yeast, all accented by a touch of marinated chickpeas for an extra punch. This dish is zesty, hearty, and perfectly balanced for a nutritious vegan dinner.

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NUTRITION

544kcal
Protein
41.0g
Fat
23.6g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

1 cup Green Beans

1/4 cup Chickpeas

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly between paper towels to remove excess moisture and slice into 1/2-inch thick pieces.

  • 2

    Prepare the marinade by mixing olive oil, lemon juice, minced garlic, salt, and pepper in a bowl. Toss the tempeh slices in the marinade and let sit for 15 minutes.

  • 3

    Preheat a grill or grill pan over medium heat. Grill the tempeh slices for about 4-5 minutes per side until grill marks appear and the tempeh is heated through.

  • 4

    While tempeh is grilling, steam or sauté the green beans until they are tender-crisp. In a small pan, add a dash of olive oil and a pinch of salt to lightly sauté any additional garlic if desired.

  • 5

    Warm the cooked quinoa if needed. In a small bowl, mix the chickpeas with a pinch of salt, pepper, and nutritional yeast for an extra flavor boost.

  • 6

    Plate the dish by arranging the grilled tempeh over a bed of quinoa. Add the green beans on the side and sprinkle the seasoned chickpeas over the plate. Finish with a light dusting of nutritional yeast and an extra squeeze of lemon if desired.

Grilled Seitan and Quinoa Plate with Lemon-Garlic Green Beans

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

Grilled Seitan and Quinoa Plate with Lemon-Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Grilled Seitan and Quinoa Plate with Lemon-Garlic Green Beans

Enjoy a vibrant, plant-powered plate that reinterprets a classic grilled seitan dish using gluten-free protein alternatives. Savory grilled tempeh is paired with fluffy quinoa, crisp lemon-garlic green beans, and a sprinkle of protein-packed nutritional yeast, all accented by a touch of marinated chickpeas for an extra punch. This dish is zesty, hearty, and perfectly balanced for a nutritious vegan dinner.

NUTRITION

544kcal
Protein
41.0g
Fat
23.6g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

1 cup Green Beans

1/4 cup Chickpeas

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly between paper towels to remove excess moisture and slice into 1/2-inch thick pieces.

  • 2

    Prepare the marinade by mixing olive oil, lemon juice, minced garlic, salt, and pepper in a bowl. Toss the tempeh slices in the marinade and let sit for 15 minutes.

  • 3

    Preheat a grill or grill pan over medium heat. Grill the tempeh slices for about 4-5 minutes per side until grill marks appear and the tempeh is heated through.

  • 4

    While tempeh is grilling, steam or sauté the green beans until they are tender-crisp. In a small pan, add a dash of olive oil and a pinch of salt to lightly sauté any additional garlic if desired.

  • 5

    Warm the cooked quinoa if needed. In a small bowl, mix the chickpeas with a pinch of salt, pepper, and nutritional yeast for an extra flavor boost.

  • 6

    Plate the dish by arranging the grilled tempeh over a bed of quinoa. Add the green beans on the side and sprinkle the seasoned chickpeas over the plate. Finish with a light dusting of nutritional yeast and an extra squeeze of lemon if desired.