Herb-Roasted Tempeh with Garlic Green Beans and Mashed Cauliflower

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

Herb-Roasted Tempeh with Garlic Green Beans and Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Green Beans and Mashed Cauliflower

Oven-roasted tempeh steaks seasoned with rosemary and thyme, served with garlic-sautéed green beans and creamy mashed cauliflower for a comforting, savory finish.

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NUTRITION

479kcal
Protein
46.5g
Fat
21.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

2 cups Cauliflower florets

1 cup Green beans

2 tablespoons Nutritional yeast

2 cloves Garlic, minced

1/2 teaspoon Olive oil

1/2 teaspoon Dried rosemary

1/2 teaspoon Dried thyme

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any natural bitterness and soften the texture.

  • 2

    Preheat your oven to 400°F (200°C).

  • 3

    Slice the steamed tempeh into strips or triangles and toss with dried rosemary, thyme, and half of the olive oil.

  • 4

    Spread the tempeh on a baking sheet and roast for 20 minutes, turning halfway through, until golden brown and firm.

  • 5

    While the tempeh roasts, steam the cauliflower florets until very tender, then mash them thoroughly with nutritional yeast and a pinch of salt until creamy.

  • 6

    Sauté the green beans in a skillet with the remaining olive oil and minced garlic over medium heat until they are bright green and crisp-tender.

  • 7

    Serve the roasted tempeh over the cauliflower mash with the garlic green beans on the side.

Herb-Roasted Tempeh with Garlic Green Beans and Mashed Cauliflower

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

Herb-Roasted Tempeh with Garlic Green Beans and Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Green Beans and Mashed Cauliflower

Oven-roasted tempeh steaks seasoned with rosemary and thyme, served with garlic-sautéed green beans and creamy mashed cauliflower for a comforting, savory finish.

NUTRITION

479kcal
Protein
46.5g
Fat
21.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

2 cups Cauliflower florets

1 cup Green beans

2 tablespoons Nutritional yeast

2 cloves Garlic, minced

1/2 teaspoon Olive oil

1/2 teaspoon Dried rosemary

1/2 teaspoon Dried thyme

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any natural bitterness and soften the texture.

  • 2

    Preheat your oven to 400°F (200°C).

  • 3

    Slice the steamed tempeh into strips or triangles and toss with dried rosemary, thyme, and half of the olive oil.

  • 4

    Spread the tempeh on a baking sheet and roast for 20 minutes, turning halfway through, until golden brown and firm.

  • 5

    While the tempeh roasts, steam the cauliflower florets until very tender, then mash them thoroughly with nutritional yeast and a pinch of salt until creamy.

  • 6

    Sauté the green beans in a skillet with the remaining olive oil and minced garlic over medium heat until they are bright green and crisp-tender.

  • 7

    Serve the roasted tempeh over the cauliflower mash with the garlic green beans on the side.