Crispy Baked Tempeh with Garlic Roasted Vegetables

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

Crispy Baked Tempeh with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Garlic Roasted Vegetables

Enjoy a savory fusion of crispy baked tempeh paired with a medley of garlic roasted vegetables. This dish offers a delightful balance of textures and flavors, bringing together the nutty richness of tempeh with the aromatic, caramelized notes of roasted garlic and tender vegetables, perfect for a wholesome meal.

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NUTRITION

557kcal
Protein
43.0g
Fat
25.1g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or thin strips. In a mixing bowl, toss the tempeh with a pinch of salt, pepper, a drizzle of olive oil, and half of the minced garlic.

  • 3

    Arrange the seasoned tempeh on one side of the baking sheet.

  • 4

    Chop the broccoli into florets, slice the bell pepper into strips, and cut the zucchini into half-moons. Place all vegetables in a large bowl.

  • 5

    Add the remaining minced garlic, lemon juice, a small drizzle of olive oil, salt, and pepper to the vegetables. Toss well to coat evenly.

  • 6

    Spread the vegetables out on the other side of the baking sheet in a single layer.

  • 7

    Bake for about 20-25 minutes, stirring midway through, until the tempeh is crispy on the edges and the vegetables are tender with some caramelization.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve warm.

Crispy Baked Tempeh with Garlic Roasted Vegetables

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

Crispy Baked Tempeh with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Garlic Roasted Vegetables

Enjoy a savory fusion of crispy baked tempeh paired with a medley of garlic roasted vegetables. This dish offers a delightful balance of textures and flavors, bringing together the nutty richness of tempeh with the aromatic, caramelized notes of roasted garlic and tender vegetables, perfect for a wholesome meal.

NUTRITION

557kcal
Protein
43.0g
Fat
25.1g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or thin strips. In a mixing bowl, toss the tempeh with a pinch of salt, pepper, a drizzle of olive oil, and half of the minced garlic.

  • 3

    Arrange the seasoned tempeh on one side of the baking sheet.

  • 4

    Chop the broccoli into florets, slice the bell pepper into strips, and cut the zucchini into half-moons. Place all vegetables in a large bowl.

  • 5

    Add the remaining minced garlic, lemon juice, a small drizzle of olive oil, salt, and pepper to the vegetables. Toss well to coat evenly.

  • 6

    Spread the vegetables out on the other side of the baking sheet in a single layer.

  • 7

    Bake for about 20-25 minutes, stirring midway through, until the tempeh is crispy on the edges and the vegetables are tender with some caramelization.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve warm.