Crispy Tempeh Steaks with Garlic Green Beans and Quinoa

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

Crispy Tempeh Steaks with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Steaks with Garlic Green Beans and Quinoa

Enjoy a vibrant, savory dinner with crispy, garlicky tempeh steaks served alongside tender garlic green beans and perfectly fluffy quinoa. This delightful vegan dish brings a balance of textures and flavors, from the crunchy edges of the tempeh to the fresh snap of green beans, all wrapped up in a nutritious, satisfying plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

522kcal
Protein
33g
Fat
20.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

1 cup cooked Quinoa

1 cup Green Beans

1/2 tablespoon Olive Oil

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tempeh into 1/4-inch thick 'steaks' and lightly steam them for 5 minutes to soften and remove any bitter flavor.

  • 3

    In a small bowl, mix half a tablespoon of olive oil with a crushed garlic clove, a pinch of salt, and black pepper.

  • 4

    Brush the tempeh steaks generously with the garlic mixture and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the edges become crispy.

  • 5

    While the tempeh bakes, rinse the quinoa and cook it according to package instructions until fluffy. Fluff with a fork once done.

  • 6

    Heat a small pan over medium heat with a tiny drizzle of olive oil and add the remaining minced garlic. Sauté briefly before tossing in the green beans, cooking them until tender-crisp, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 7

    Plate the crispy tempeh steaks alongside a serving of quinoa and garlic green beans. Enjoy your nutrient-packed, flavorful vegan dinner.

Crispy Tempeh Steaks with Garlic Green Beans and Quinoa

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

Crispy Tempeh Steaks with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Steaks with Garlic Green Beans and Quinoa

Enjoy a vibrant, savory dinner with crispy, garlicky tempeh steaks served alongside tender garlic green beans and perfectly fluffy quinoa. This delightful vegan dish brings a balance of textures and flavors, from the crunchy edges of the tempeh to the fresh snap of green beans, all wrapped up in a nutritious, satisfying plate.

NUTRITION

522kcal
Protein
33g
Fat
20.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

1 cup cooked Quinoa

1 cup Green Beans

1/2 tablespoon Olive Oil

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tempeh into 1/4-inch thick 'steaks' and lightly steam them for 5 minutes to soften and remove any bitter flavor.

  • 3

    In a small bowl, mix half a tablespoon of olive oil with a crushed garlic clove, a pinch of salt, and black pepper.

  • 4

    Brush the tempeh steaks generously with the garlic mixture and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the edges become crispy.

  • 5

    While the tempeh bakes, rinse the quinoa and cook it according to package instructions until fluffy. Fluff with a fork once done.

  • 6

    Heat a small pan over medium heat with a tiny drizzle of olive oil and add the remaining minced garlic. Sauté briefly before tossing in the green beans, cooking them until tender-crisp, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 7

    Plate the crispy tempeh steaks alongside a serving of quinoa and garlic green beans. Enjoy your nutrient-packed, flavorful vegan dinner.