YOUR SOLIN GENERATED RECIPE
Grilled Tempeh with Roasted Broccoli and Lentils
Enjoy a hearty vegan dinner featuring marinated grilled tempeh paired with tender, roasted broccoli and a light serving of savory lentils, creating a balanced ensemble that delights the palate with a mix of textures and flavors.
INGREDIENTS
60 grams Tempeh
100 grams Broccoli
60 grams Cooked Lentils
0.5 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Press the tempeh to remove excess moisture. Slice it into 1/4-inch thick pieces.
Prepare a marinade by combining olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl. Coat the tempeh slices with the marinade and let them sit for about 15 minutes.
Preheat the grill or a grill pan over medium heat.
Grill the tempeh slices for 3-4 minutes on each side until grill marks appear and the tempeh is heated through.
Meanwhile, preheat the oven to 425°F. Toss the broccoli florets with a little olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes until tender and slightly crispy.
Warm the cooked lentils in a small saucepan or microwave, seasoning lightly with salt and pepper if desired.
Plate the grilled tempeh alongside the roasted broccoli and a serving of warm lentils, and enjoy your balanced vegan dinner.