YOUR SOLIN GENERATED RECIPE
Grilled Tempeh Steaks with Steamed Broccoli and Lentil Mash
Grilled tempeh steaks seasoned with garlic and paprika, served with a hearty lentil mash and tender steamed broccoli for a savory, charred finish.
INGREDIENTS
5.6 ounces Tempeh
0.2 cup Cooked Lentils
0.5 cup Broccoli florets
0.5 teaspoon Garlic Powder
0.25 teaspoon Smoked Paprika
PREPARATION
Slice the tempeh into thick steaks and season both sides evenly with garlic powder and smoked paprika.
Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3-4 minutes per side until distinct grill marks appear.
Place the cooked lentils in a small bowl and mash them with a fork until they reach a thick, creamy consistency.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Plate the lentil mash alongside the grilled tempeh and steamed broccoli, finishing with a pinch of sea salt if desired.