Grilled Tempeh Steaks with Roasted Broccoli and Lentils

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

Grilled Tempeh Steaks with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Lentils

Smoky grilled tempeh steaks served over earthy lentils and tender roasted broccoli, finished with a splash of savory tamari for a satisfyingly charred finish.

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NUTRITION

374kcal
Protein
34.5g
Fat
13.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

80g Cooked Lentils

150g Broccoli florets

1 tablespoon Tamari

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the tamari, garlic powder, and smoked paprika.

  • 3

    Slice the steamed tempeh into thick steaks and brush the marinade over all sides, letting them sit for 5 minutes.

  • 4

    Preheat your oven to 400°F and roast the broccoli florets on a baking sheet until the edges are tender and slightly browned.

  • 5

    Heat a non-stick grill pan over medium-high heat.

  • 6

    Place the tempeh steaks on the grill pan and cook for 3-4 minutes per side until distinct grill marks appear.

  • 7

    Warm the pre-cooked lentils in a small saucepan over low heat with a splash of water if needed.

  • 8

    Serve the grilled tempeh steaks over a bed of warm lentils with the roasted broccoli on the side.

Grilled Tempeh Steaks with Roasted Broccoli and Lentils

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

Grilled Tempeh Steaks with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Lentils

Smoky grilled tempeh steaks served over earthy lentils and tender roasted broccoli, finished with a splash of savory tamari for a satisfyingly charred finish.

NUTRITION

374kcal
Protein
34.5g
Fat
13.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

80g Cooked Lentils

150g Broccoli florets

1 tablespoon Tamari

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the tamari, garlic powder, and smoked paprika.

  • 3

    Slice the steamed tempeh into thick steaks and brush the marinade over all sides, letting them sit for 5 minutes.

  • 4

    Preheat your oven to 400°F and roast the broccoli florets on a baking sheet until the edges are tender and slightly browned.

  • 5

    Heat a non-stick grill pan over medium-high heat.

  • 6

    Place the tempeh steaks on the grill pan and cook for 3-4 minutes per side until distinct grill marks appear.

  • 7

    Warm the pre-cooked lentils in a small saucepan over low heat with a splash of water if needed.

  • 8

    Serve the grilled tempeh steaks over a bed of warm lentils with the roasted broccoli on the side.