Seared Tempeh Steaks with Roasted Broccoli and White Bean Purée

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

Seared Tempeh Steaks with Roasted Broccoli and White Bean Purée

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Roasted Broccoli and White Bean Purée

Enjoy a hearty and satisfying vegan dinner featuring marinated tempeh seared to perfection alongside tender roasted broccoli and a silky white bean purée. This dish masterfully balances savory, nutty, and fresh flavors to deliver a nutrient-packed meal that's both delicious and aligned with your dietary goals.

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NUTRITION

446kcal
Protein
37.0g
Fat
15.4g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1/2 cup White Beans (130g)

1 cup Broccoli (150g)

1/2 tsp Olive Oil (spray)

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture and then cut it into steaks about 1/2 inch thick.

  • 2

    In a small bowl, mix lemon juice, minced garlic, smoked paprika, salt, and pepper. Marinate the tempeh steaks in this mixture for at least 15 minutes.

  • 3

    Preheat the oven to 400°F. Toss the broccoli with a light spray of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and slightly charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Sear the marinated tempeh steaks for about 3-4 minutes per side until golden and crispy.

  • 5

    For the white bean purée, place the white beans and a little of the leftover marinade (or a splash of water if needed for consistency) in a blender. Blend until smooth, seasoning with salt and pepper to taste.

  • 6

    Plate the seared tempeh steaks alongside the roasted broccoli and add a generous dollop of white bean purée. Serve immediately.

Seared Tempeh Steaks with Roasted Broccoli and White Bean Purée

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

Seared Tempeh Steaks with Roasted Broccoli and White Bean Purée

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Roasted Broccoli and White Bean Purée

Enjoy a hearty and satisfying vegan dinner featuring marinated tempeh seared to perfection alongside tender roasted broccoli and a silky white bean purée. This dish masterfully balances savory, nutty, and fresh flavors to deliver a nutrient-packed meal that's both delicious and aligned with your dietary goals.

NUTRITION

446kcal
Protein
37.0g
Fat
15.4g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1/2 cup White Beans (130g)

1 cup Broccoli (150g)

1/2 tsp Olive Oil (spray)

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture and then cut it into steaks about 1/2 inch thick.

  • 2

    In a small bowl, mix lemon juice, minced garlic, smoked paprika, salt, and pepper. Marinate the tempeh steaks in this mixture for at least 15 minutes.

  • 3

    Preheat the oven to 400°F. Toss the broccoli with a light spray of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and slightly charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Sear the marinated tempeh steaks for about 3-4 minutes per side until golden and crispy.

  • 5

    For the white bean purée, place the white beans and a little of the leftover marinade (or a splash of water if needed for consistency) in a blender. Blend until smooth, seasoning with salt and pepper to taste.

  • 6

    Plate the seared tempeh steaks alongside the roasted broccoli and add a generous dollop of white bean purée. Serve immediately.