YOUR SOLIN GENERATED RECIPE
Herb-Seared Tempeh with Roasted Broccoli, Quinoa & Pea Protein Marinade
Enjoy a vibrant, high-protein vegetarian dinner featuring pan-seared tempeh bathed in a fragrant herb and pea protein marinade, paired with lightly roasted broccoli and a small serving of quinoa. This dish delivers satisfying texture and layered flavors while staying within a lean calorie range.
INGREDIENTS
75 grams Tempeh
50 grams Broccoli
1/8 cup Cooked Quinoa
20 grams Pea Protein Isolate
2 Tbsp Mixed Fresh Herbs
1 tsp Olive Oil
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Toss the broccoli with a drizzle of olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast for about 12 minutes until tender and slightly charred.
In a small bowl, combine pea protein isolate, chopped fresh herbs, olive oil, lemon juice, salt, and pepper to create a vibrant marinade.
Slice the tempeh into thin strips or desired shapes. Lightly score the surface to help the marinade absorb.
Coat the tempeh evenly with the herb-pea protein marinade. Allow it to sit for 5 minutes to meld the flavors.
Heat a non-stick skillet over medium-high heat. Sear the marinated tempeh for about 2-3 minutes on each side until golden and slightly crispy.
Meanwhile, prepare the quinoa if not already cooked. Measure out 1/8 cup of cooked quinoa to serve as a small, protein-rich base.
To plate, place the quinoa, top with the seared tempeh, and add the roasted broccoli on the side. Drizzle any remaining marinade over the tempeh for an extra burst of flavor.