Herb-Roasted Tempeh with Lentil and Vegetable Sauté

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

Herb-Roasted Tempeh with Lentil and Vegetable Sauté

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Lentil and Vegetable Sauté

Savor the hearty flavors of marinated, herb-roasted tempeh paired with a vibrant sauté of lentils and fresh seasonal vegetables. This meal shines with an aromatic blend of rosemary, thyme, and garlic, creating a delightful and nutritious vegetarian dinner that satisfies both the palate and your balanced macros.

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NUTRITION

507kcal
Protein
39.4g
Fat
19.8g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

150g Cooked Lentils

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into 1/2-inch slices or cubes. In a small bowl, combine the tempeh with a little olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the marinated tempeh on a parchment-lined baking sheet and roast in the preheated oven for 20-25 minutes or until golden and slightly crispy on the edges, flipping halfway through.

  • 4

    While the tempeh is roasting, heat a non-stick skillet over medium heat and add the remaining olive oil. Toss in the mixed vegetables and sauté for about 4-5 minutes until they begin to soften.

  • 5

    Add the pre-cooked lentils to the skillet with the vegetables. Stir well and cook for another 3-4 minutes, allowing the flavors to meld together. Adjust salt and pepper as needed.

  • 6

    Once the tempeh is ready, serve it alongside the lentil and vegetable sauté, combining the textures and flavors on your plate. Enjoy your balanced, flavorful vegetarian dinner.

Herb-Roasted Tempeh with Lentil and Vegetable Sauté

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

Herb-Roasted Tempeh with Lentil and Vegetable Sauté

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Lentil and Vegetable Sauté

Savor the hearty flavors of marinated, herb-roasted tempeh paired with a vibrant sauté of lentils and fresh seasonal vegetables. This meal shines with an aromatic blend of rosemary, thyme, and garlic, creating a delightful and nutritious vegetarian dinner that satisfies both the palate and your balanced macros.

NUTRITION

507kcal
Protein
39.4g
Fat
19.8g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

150g Cooked Lentils

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into 1/2-inch slices or cubes. In a small bowl, combine the tempeh with a little olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the marinated tempeh on a parchment-lined baking sheet and roast in the preheated oven for 20-25 minutes or until golden and slightly crispy on the edges, flipping halfway through.

  • 4

    While the tempeh is roasting, heat a non-stick skillet over medium heat and add the remaining olive oil. Toss in the mixed vegetables and sauté for about 4-5 minutes until they begin to soften.

  • 5

    Add the pre-cooked lentils to the skillet with the vegetables. Stir well and cook for another 3-4 minutes, allowing the flavors to meld together. Adjust salt and pepper as needed.

  • 6

    Once the tempeh is ready, serve it alongside the lentil and vegetable sauté, combining the textures and flavors on your plate. Enjoy your balanced, flavorful vegetarian dinner.