Grilled Tempeh with Herb-Roasted Cauliflower and Lentil 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 Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Cauliflower and Lentil Mash

Savory tempeh grilled with tamari and garlic, served over a creamy lentil-nutritional yeast mash with herb-roasted cauliflower florets for a satisfyingly toasted finish.

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NUTRITION

456kcal
Protein
43.5g
Fat
17g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, sliced

1/2 cup Cooked Brown Lentils

1 cup Cauliflower Florets

1.5 tablespoons Nutritional Yeast

1 teaspoon Tamari

1 tablespoon Fresh Herbs and Minced Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with dried rosemary, thyme, and a squeeze of lemon juice, then roast for 20 minutes until tender and browned.

  • 3

    While cauliflower roasts, whisk together the tamari and minced garlic in a small bowl.

  • 4

    Brush the tempeh slices with the tamari mixture and grill in a non-stick skillet over medium-high heat for 3-4 minutes per side.

  • 5

    In a small saucepan, combine the cooked lentils and nutritional yeast with a splash of water or vegetable broth.

  • 6

    Use a fork or potato masher to lightly crush the lentils into a thick, creamy mash while heating through.

  • 7

    Spread the lentil mash onto a plate, layer the grilled tempeh on top, and serve alongside the roasted cauliflower.

Grilled Tempeh with Herb-Roasted Cauliflower and Lentil 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 Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Cauliflower and Lentil Mash

Savory tempeh grilled with tamari and garlic, served over a creamy lentil-nutritional yeast mash with herb-roasted cauliflower florets for a satisfyingly toasted finish.

NUTRITION

456kcal
Protein
43.5g
Fat
17g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, sliced

1/2 cup Cooked Brown Lentils

1 cup Cauliflower Florets

1.5 tablespoons Nutritional Yeast

1 teaspoon Tamari

1 tablespoon Fresh Herbs and Minced Garlic

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with dried rosemary, thyme, and a squeeze of lemon juice, then roast for 20 minutes until tender and browned.

  • 3

    While cauliflower roasts, whisk together the tamari and minced garlic in a small bowl.

  • 4

    Brush the tempeh slices with the tamari mixture and grill in a non-stick skillet over medium-high heat for 3-4 minutes per side.

  • 5

    In a small saucepan, combine the cooked lentils and nutritional yeast with a splash of water or vegetable broth.

  • 6

    Use a fork or potato masher to lightly crush the lentils into a thick, creamy mash while heating through.

  • 7

    Spread the lentil mash onto a plate, layer the grilled tempeh on top, and serve alongside the roasted cauliflower.