Grilled Tempeh with Herb-Roasted Cauliflower and Edamame Mash

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

Grilled Tempeh with Herb-Roasted Cauliflower and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Cauliflower and Edamame Mash

Smoky grilled tempeh served over a creamy, protein-boosted edamame mash with a side of herb-flecked roasted cauliflower.

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NUTRITION

345kcal
Protein
50g
Fat
7.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

70g Shelled Edamame

20g Tempeh

25g Nutritional Yeast

25g Unflavored Soy Protein Isolate

150g Cauliflower florets

Lemon juice and dried herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with lemon juice, dried oregano, and garlic powder, then roast for 20 minutes until tender and slightly browned.

  • 3

    Steam the shelled edamame for 5 minutes until soft.

  • 4

    In a high-speed blender, combine the steamed edamame, nutritional yeast, soy protein isolate, and a few tablespoons of warm water; blend until a thick, creamy mash forms.

  • 5

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat for 3 minutes per side until smoky and charred.

  • 6

    Plate the edamame mash, top with the grilled tempeh strips, and serve alongside the roasted cauliflower.

Grilled Tempeh with Herb-Roasted Cauliflower and Edamame Mash

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

Grilled Tempeh with Herb-Roasted Cauliflower and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Cauliflower and Edamame Mash

Smoky grilled tempeh served over a creamy, protein-boosted edamame mash with a side of herb-flecked roasted cauliflower.

NUTRITION

345kcal
Protein
50g
Fat
7.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

70g Shelled Edamame

20g Tempeh

25g Nutritional Yeast

25g Unflavored Soy Protein Isolate

150g Cauliflower florets

Lemon juice and dried herbs

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with lemon juice, dried oregano, and garlic powder, then roast for 20 minutes until tender and slightly browned.

  • 3

    Steam the shelled edamame for 5 minutes until soft.

  • 4

    In a high-speed blender, combine the steamed edamame, nutritional yeast, soy protein isolate, and a few tablespoons of warm water; blend until a thick, creamy mash forms.

  • 5

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat for 3 minutes per side until smoky and charred.

  • 6

    Plate the edamame mash, top with the grilled tempeh strips, and serve alongside the roasted cauliflower.