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

Enjoy a vibrant, protein-packed vegan dinner featuring marinated grilled tempeh paired with fresh steamed broccoli and a creamy edamame mash. Each component plays its part – a slightly smoky tempeh, tender-crisp broccoli, and a velvety, nutrient-rich edamame blend – to deliver a balanced, satisfying dish without compromising on flavor.

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NUTRITION

497kcal
Protein
43.5g
Fat
26.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli (chopped)

100g Shelled Edamame

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, combine olive oil, garlic powder, a squeeze of lemon juice, salt, and pepper to create a marinade.

  • 2

    Brush the tempeh slices lightly on both sides with the marinade and let them sit for at least 10 minutes.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the tempeh slices for about 3-4 minutes on each side until golden brown and slightly crispy.

  • 4

    Meanwhile, steam the broccoli in a steamer basket over boiling water for 4-5 minutes until tender but still vibrant in color.

  • 5

    For the edamame mash, in a blender or food processor, combine the shelled edamame, remaining lemon juice, a pinch of salt, and a drizzle of olive oil. Blend until smooth with a slightly chunky texture, adding a splash of water if needed.

  • 6

    Plate the grilled tempeh alongside the steamed broccoli, and serve with a generous dollop of edamame mash. Adjust seasoning to taste and enjoy your protein-packed vegan dinner.

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

Enjoy a vibrant, protein-packed vegan dinner featuring marinated grilled tempeh paired with fresh steamed broccoli and a creamy edamame mash. Each component plays its part – a slightly smoky tempeh, tender-crisp broccoli, and a velvety, nutrient-rich edamame blend – to deliver a balanced, satisfying dish without compromising on flavor.

NUTRITION

497kcal
Protein
43.5g
Fat
26.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli (chopped)

100g Shelled Edamame

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, combine olive oil, garlic powder, a squeeze of lemon juice, salt, and pepper to create a marinade.

  • 2

    Brush the tempeh slices lightly on both sides with the marinade and let them sit for at least 10 minutes.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the tempeh slices for about 3-4 minutes on each side until golden brown and slightly crispy.

  • 4

    Meanwhile, steam the broccoli in a steamer basket over boiling water for 4-5 minutes until tender but still vibrant in color.

  • 5

    For the edamame mash, in a blender or food processor, combine the shelled edamame, remaining lemon juice, a pinch of salt, and a drizzle of olive oil. Blend until smooth with a slightly chunky texture, adding a splash of water if needed.

  • 6

    Plate the grilled tempeh alongside the steamed broccoli, and serve with a generous dollop of edamame mash. Adjust seasoning to taste and enjoy your protein-packed vegan dinner.