Seared Lentil Patties with Roasted Broccoli and Creamy Tahini Drizzle

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

Seared Lentil Patties with Roasted Broccoli and Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Lentil Patties with Roasted Broccoli and Creamy Tahini Drizzle

Savor these hearty seared lentil patties infused with wholesome plant proteins and subtle umami from nutritional yeast, paired with crisp roasted broccoli and finished with a silky, lemony tahini drizzle. The dish is light yet satisfying, offering a delicious balance of textures and flavors perfect for a clean, nutritious dinner.

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NUTRITION

384kcal
Protein
31.8g
Fat
11g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (115g)

1 tbsp Rolled Oats (8g)

125g Firm Tofu

1 tbsp Chickpea Flour (8g)

2.5 tbsp Nutritional Yeast (15g)

1 cup Broccoli (91g)

1 tsp Tahini (5g)

Spices to taste (Garlic Powder, Cumin, Salt, Pepper)

Non-stick Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets lightly with your chosen spices and set aside on a baking sheet.

  • 2

    In a bowl, mash the cooked lentils slightly. Add the rolled oats, crumbled firm tofu, chickpea flour, nutritional yeast, and spices. Mix until well combined.

  • 3

    Form the mixture into small, uniformly sized patties.

  • 4

    Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Sear the patties for about 3-4 minutes on each side until they develop a crisp golden crust.

  • 5

    While the patties are cooking, roast the broccoli in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 6

    For the creamy tahini drizzle, place the tahini in a small bowl. Thin it out with a splash of water and a squeeze of lemon if available, stirring until smooth.

  • 7

    Plate the seared lentil patties alongside the roasted broccoli and drizzle the creamy tahini sauce over the top. Serve warm and enjoy!

Seared Lentil Patties with Roasted Broccoli and Creamy Tahini Drizzle

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

Seared Lentil Patties with Roasted Broccoli and Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Lentil Patties with Roasted Broccoli and Creamy Tahini Drizzle

Savor these hearty seared lentil patties infused with wholesome plant proteins and subtle umami from nutritional yeast, paired with crisp roasted broccoli and finished with a silky, lemony tahini drizzle. The dish is light yet satisfying, offering a delicious balance of textures and flavors perfect for a clean, nutritious dinner.

NUTRITION

384kcal
Protein
31.8g
Fat
11g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (115g)

1 tbsp Rolled Oats (8g)

125g Firm Tofu

1 tbsp Chickpea Flour (8g)

2.5 tbsp Nutritional Yeast (15g)

1 cup Broccoli (91g)

1 tsp Tahini (5g)

Spices to taste (Garlic Powder, Cumin, Salt, Pepper)

Non-stick Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets lightly with your chosen spices and set aside on a baking sheet.

  • 2

    In a bowl, mash the cooked lentils slightly. Add the rolled oats, crumbled firm tofu, chickpea flour, nutritional yeast, and spices. Mix until well combined.

  • 3

    Form the mixture into small, uniformly sized patties.

  • 4

    Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Sear the patties for about 3-4 minutes on each side until they develop a crisp golden crust.

  • 5

    While the patties are cooking, roast the broccoli in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 6

    For the creamy tahini drizzle, place the tahini in a small bowl. Thin it out with a splash of water and a squeeze of lemon if available, stirring until smooth.

  • 7

    Plate the seared lentil patties alongside the roasted broccoli and drizzle the creamy tahini sauce over the top. Serve warm and enjoy!