Herb-Baked Tempeh with Garlic Roasted Cauliflower and Pea Purée

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

Herb-Baked Tempeh with Garlic Roasted Cauliflower and Pea Purée

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Garlic Roasted Cauliflower and Pea Purée

Savory soy-free chickpea tempeh baked with fresh herbs, served over a vibrant pea purée alongside garlic-roasted cauliflower florets with a toasted finish.

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NUTRITION

545kcal
Protein
38.4g
Fat
21.6g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Soy-Free Chickpea Tempeh

1 cup Green Peas

2 cups Cauliflower florets

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Fresh thyme and rosemary to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the soy-free tempeh into triangles and toss with half of the olive oil, fresh thyme, and rosemary.

  • 3

    Cut the cauliflower into bite-sized florets and toss with the remaining olive oil and minced garlic.

  • 4

    Spread the tempeh and cauliflower onto the baking sheet in a single layer and roast for 20-25 minutes until the cauliflower is tender and the tempeh is golden brown.

  • 5

    While the vegetables roast, steam the green peas until tender, about 5 minutes.

  • 6

    Place the cooked peas in a blender or food processor with the nutritional yeast and a splash of water, then blend until a smooth purée forms.

  • 7

    Spread the pea purée onto a plate, top with the herb-baked tempeh, and serve the garlic-roasted cauliflower on the side.

Herb-Baked Tempeh with Garlic Roasted Cauliflower and Pea Purée

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

Herb-Baked Tempeh with Garlic Roasted Cauliflower and Pea Purée

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Garlic Roasted Cauliflower and Pea Purée

Savory soy-free chickpea tempeh baked with fresh herbs, served over a vibrant pea purée alongside garlic-roasted cauliflower florets with a toasted finish.

NUTRITION

545kcal
Protein
38.4g
Fat
21.6g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Soy-Free Chickpea Tempeh

1 cup Green Peas

2 cups Cauliflower florets

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Fresh thyme and rosemary to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the soy-free tempeh into triangles and toss with half of the olive oil, fresh thyme, and rosemary.

  • 3

    Cut the cauliflower into bite-sized florets and toss with the remaining olive oil and minced garlic.

  • 4

    Spread the tempeh and cauliflower onto the baking sheet in a single layer and roast for 20-25 minutes until the cauliflower is tender and the tempeh is golden brown.

  • 5

    While the vegetables roast, steam the green peas until tender, about 5 minutes.

  • 6

    Place the cooked peas in a blender or food processor with the nutritional yeast and a splash of water, then blend until a smooth purée forms.

  • 7

    Spread the pea purée onto a plate, top with the herb-baked tempeh, and serve the garlic-roasted cauliflower on the side.