Herb-Baked Tempeh with Steamed Broccoli and Cauliflower Mash

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

Herb-Baked Tempeh with Steamed Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Steamed Broccoli and Cauliflower Mash

Enjoy a delicious, savory plate where marinated tempeh is baked with aromatic herbs and paired with vibrant steamed broccoli alongside a creamy cauliflower mash blended with a splash of almond milk and a hint of nutritional yeast. This vegan, gluten-free dish is light yet satisfying, ideal for a balanced dinner.

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NUTRITION

349kcal
Protein
32g
Fat
18.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g Broccoli

125g Cauliflower

60ml Unsweetened Almond Milk

0.5 tsp Olive Oil

1 tbsp Nutritional Yeast

Herbs and Spices (Garlic Powder, Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tempeh into ¼-inch thick pieces and marinate with garlic powder, rosemary, thyme, salt, and pepper.

  • 2

    Place the tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway for even browning.

  • 3

    While the tempeh bakes, steam the broccoli florets until tender yet vibrant, about 5-7 minutes.

  • 4

    For the cauliflower mash, steam cauliflower florets until soft (about 10 minutes). Transfer to a bowl and blend with unsweetened almond milk, olive oil, nutritional yeast, and a pinch of salt until smooth.

  • 5

    Plate the herb-baked tempeh alongside a serving of steamed broccoli and top with a generous scoop of cauliflower mash. Garnish with extra herbs if desired and serve warm.

Herb-Baked Tempeh with Steamed Broccoli and Cauliflower Mash

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

Herb-Baked Tempeh with Steamed Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Steamed Broccoli and Cauliflower Mash

Enjoy a delicious, savory plate where marinated tempeh is baked with aromatic herbs and paired with vibrant steamed broccoli alongside a creamy cauliflower mash blended with a splash of almond milk and a hint of nutritional yeast. This vegan, gluten-free dish is light yet satisfying, ideal for a balanced dinner.

NUTRITION

349kcal
Protein
32g
Fat
18.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g Broccoli

125g Cauliflower

60ml Unsweetened Almond Milk

0.5 tsp Olive Oil

1 tbsp Nutritional Yeast

Herbs and Spices (Garlic Powder, Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tempeh into ¼-inch thick pieces and marinate with garlic powder, rosemary, thyme, salt, and pepper.

  • 2

    Place the tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway for even browning.

  • 3

    While the tempeh bakes, steam the broccoli florets until tender yet vibrant, about 5-7 minutes.

  • 4

    For the cauliflower mash, steam cauliflower florets until soft (about 10 minutes). Transfer to a bowl and blend with unsweetened almond milk, olive oil, nutritional yeast, and a pinch of salt until smooth.

  • 5

    Plate the herb-baked tempeh alongside a serving of steamed broccoli and top with a generous scoop of cauliflower mash. Garnish with extra herbs if desired and serve warm.