Grilled Tempeh Steaks with Creamy Lentil Mash and Sautéed Spinach

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

Grilled Tempeh Steaks with Creamy Lentil Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy Lentil Mash and Sautéed Spinach

Char-grilled tempeh steaks glazed in savory tamari, served over a thick garlic-infused red lentil mash with a side of tender, garlicky sautéed spinach.

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NUTRITION

609kcal
Protein
59.4g
Fat
25.1g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Tempeh

100 grams Cooked Red Lentils

2 cups Raw Spinach

1.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 clove Garlic

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PREPARATION

  • 1

    Slice the tempeh into thick steaks and steam them for 10 minutes to soften and remove any bitterness.

  • 2

    Whisk the tamari with a splash of water and marinate the steamed tempeh for at least 5 minutes.

  • 3

    Heat a grill pan or cast iron skillet over medium-high heat and sear the tempeh steaks until dark char marks appear on both sides.

  • 4

    In a small bowl, combine the cooked red lentils with nutritional yeast and a tablespoon of warm water, mashing with a fork until creamy and thick.

  • 5

    In a separate pan, sauté the minced garlic and spinach with a splash of water until the leaves are just wilted and bright green.

  • 6

    Spread the lentil mash onto a plate, top with the grilled tempeh steaks, and serve the garlicky spinach on the side.

Grilled Tempeh Steaks with Creamy Lentil Mash and Sautéed Spinach

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

Grilled Tempeh Steaks with Creamy Lentil Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy Lentil Mash and Sautéed Spinach

Char-grilled tempeh steaks glazed in savory tamari, served over a thick garlic-infused red lentil mash with a side of tender, garlicky sautéed spinach.

NUTRITION

609kcal
Protein
59.4g
Fat
25.1g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Tempeh

100 grams Cooked Red Lentils

2 cups Raw Spinach

1.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 clove Garlic

PREPARATION

  • 1

    Slice the tempeh into thick steaks and steam them for 10 minutes to soften and remove any bitterness.

  • 2

    Whisk the tamari with a splash of water and marinate the steamed tempeh for at least 5 minutes.

  • 3

    Heat a grill pan or cast iron skillet over medium-high heat and sear the tempeh steaks until dark char marks appear on both sides.

  • 4

    In a small bowl, combine the cooked red lentils with nutritional yeast and a tablespoon of warm water, mashing with a fork until creamy and thick.

  • 5

    In a separate pan, sauté the minced garlic and spinach with a splash of water until the leaves are just wilted and bright green.

  • 6

    Spread the lentil mash onto a plate, top with the grilled tempeh steaks, and serve the garlicky spinach on the side.