YOUR SOLIN GENERATED RECIPE
Grilled Tofu-Free Tempeh Steaks with Garlic Green Beans and Pumpkin Seed Pesto
Experience a vibrant, plant-powered dinner that features grilled chickpea-based tempeh steaks paired with crisp garlic green beans and a zesty pumpkin seed pesto. This dish delivers a delightful medley of smoky grilled flavors, fresh, crisp vegetables, and a rich, nutty pesto that ties the entire plate together, perfect for a clean, high-protein meal.
INGREDIENTS
200g Chickpea Tempeh
125g Fresh Green Beans
15g Pumpkin Seed Pesto
12g Hemp Seeds
2g Nutritional Yeast
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Slice the chickpea tempeh into 1/2-inch thick steaks. Lightly brush with olive oil and season with salt, pepper, and a touch of garlic powder.
Grill the tempeh steaks for about 4-5 minutes per side until grill marks appear and they are heated through.
Meanwhile, steam or sauté the fresh green beans with minced garlic in a non-stick pan until just tender but still crisp, about 3-4 minutes.
In a small bowl or food processor, prepare the pumpkin seed pesto by blending pumpkin seeds, fresh basil, garlic, lemon juice, and a small drizzle of olive oil until slightly chunky.
To serve, arrange the grilled tempeh steaks on a plate, toss the garlic green beans lightly in the pumpkin seed pesto, and drizzle any remaining pesto over the tempeh.
Finish by sprinkling hemp seeds and nutritional yeast on top for an extra boost of protein and a savory finish.