Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash

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

Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash

Char-grilled tempeh steaks glazed in savory tamari and ginger, served with a creamy lentil mash and vibrant steamed broccoli for a satisfying, earthy finish.

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NUTRITION

500kcal
Protein
44.9g
Fat
17.3g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

125g Cooked Lentils

150g Broccoli Florets

1 tablespoon Tamari Sauce

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PREPARATION

  • 1

    Slice the tempeh into thick steaks and marinate in tamari and grated ginger for ten minutes.

  • 2

    Heat a grill pan over medium-high heat and sear the tempeh for four to five minutes per side until dark grill marks appear.

  • 3

    Steam the broccoli florets in a basket over boiling water until they are tender-crisp and bright green.

  • 4

    Warm the cooked lentils in a small saucepan and lightly mash them with a fork, adding a splash of water if needed for a creamy consistency.

  • 5

    Plate the warm lentil mash and top with the grilled tempeh steaks, serving the steamed broccoli on the side.

Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash

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

Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash

Char-grilled tempeh steaks glazed in savory tamari and ginger, served with a creamy lentil mash and vibrant steamed broccoli for a satisfying, earthy finish.

NUTRITION

500kcal
Protein
44.9g
Fat
17.3g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

125g Cooked Lentils

150g Broccoli Florets

1 tablespoon Tamari Sauce

PREPARATION

  • 1

    Slice the tempeh into thick steaks and marinate in tamari and grated ginger for ten minutes.

  • 2

    Heat a grill pan over medium-high heat and sear the tempeh for four to five minutes per side until dark grill marks appear.

  • 3

    Steam the broccoli florets in a basket over boiling water until they are tender-crisp and bright green.

  • 4

    Warm the cooked lentils in a small saucepan and lightly mash them with a fork, adding a splash of water if needed for a creamy consistency.

  • 5

    Plate the warm lentil mash and top with the grilled tempeh steaks, serving the steamed broccoli on the side.