Grilled Tempeh with Steamed Broccoli and Edamame Mash

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

Grilled Tempeh with Steamed Broccoli and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Edamame Mash

Savor the satisfying balance of marinated, grilled tempeh paired with tender steamed broccoli and a creamy edamame mash. This vibrant vegan dinner is both nutrient-dense and delicious, with each component thoughtfully prepared to deliver a harmonious blend of textures and flavors.

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NUTRITION

427kcal
Protein
40.4g
Fat
16.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

1 cup Broccoli Florets (156g)

100 grams Shelled Edamame

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Lemon Juice

1 pinch Black Pepper

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and place them in a shallow dish.

  • 2

    In a small bowl, combine the low-sodium soy sauce, minced garlic, grated ginger, lemon juice, and a pinch of black pepper. Drizzle half of the marinade over the tempeh, tossing to coat evenly. Let it marinate for at least 15 minutes.

  • 3

    Meanwhile, steam the broccoli florets until they are bright green and tender, about 5-7 minutes.

  • 4

    For the edamame mash, add the shelled edamame to a food processor or blender. Process until smooth with a small splash of water for consistency; season with a pinch of black pepper if desired.

  • 5

    Preheat a grill pan or outdoor grill to medium-high heat. Grill the tempeh slices for about 3-4 minutes per side until they develop a slight char and are warmed through.

  • 6

    Plate the grilled tempeh with a side of steamed broccoli and a generous serving of edamame mash. Drizzle any remaining marinade over the tempeh, if desired, and serve immediately.

Grilled Tempeh with Steamed Broccoli and Edamame Mash

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

Grilled Tempeh with Steamed Broccoli and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Edamame Mash

Savor the satisfying balance of marinated, grilled tempeh paired with tender steamed broccoli and a creamy edamame mash. This vibrant vegan dinner is both nutrient-dense and delicious, with each component thoughtfully prepared to deliver a harmonious blend of textures and flavors.

NUTRITION

427kcal
Protein
40.4g
Fat
16.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

1 cup Broccoli Florets (156g)

100 grams Shelled Edamame

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Lemon Juice

1 pinch Black Pepper

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and place them in a shallow dish.

  • 2

    In a small bowl, combine the low-sodium soy sauce, minced garlic, grated ginger, lemon juice, and a pinch of black pepper. Drizzle half of the marinade over the tempeh, tossing to coat evenly. Let it marinate for at least 15 minutes.

  • 3

    Meanwhile, steam the broccoli florets until they are bright green and tender, about 5-7 minutes.

  • 4

    For the edamame mash, add the shelled edamame to a food processor or blender. Process until smooth with a small splash of water for consistency; season with a pinch of black pepper if desired.

  • 5

    Preheat a grill pan or outdoor grill to medium-high heat. Grill the tempeh slices for about 3-4 minutes per side until they develop a slight char and are warmed through.

  • 6

    Plate the grilled tempeh with a side of steamed broccoli and a generous serving of edamame mash. Drizzle any remaining marinade over the tempeh, if desired, and serve immediately.