YOUR SOLIN GENERATED RECIPE
Seared Tempeh Steaks with Garlic Green Beans and Red Lentil Mash
Pan-seared tempeh glazed in tamari served over red lentil mash with garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Tempeh
60 grams Red Lentils
1 cup Green Beans
1 tablespoon Tamari
1 teaspoon Olive Oil
2 cloves Garlic
PREPARATION
Rinse red lentils and place in a pot with one and a half cups of water; bring to a boil, then simmer until soft and mashable.
Slice the tempeh into half-inch thick steaks.
Heat half the olive oil in a non-stick skillet over medium-high heat and sear the tempeh until golden brown on both sides.
Deglaze the pan with tamari, coating the tempeh steaks thoroughly before removing them from the heat.
In the same pan, add the remaining oil, minced garlic, and green beans, sautéing until tender-crisp.
Drain any excess water from the lentils and mash them with a fork, seasoning with salt and pepper to taste.
Plate the red lentil mash, top with tempeh steaks, and serve with the garlic green beans on the side.