Herb-Roasted Tempeh with Steamed Broccoli and Garlic Mash

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

Herb-Roasted Tempeh with Steamed Broccoli and Garlic Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Garlic Mash

Herb-roasted tempeh steaks served with creamy garlic-infused mash and tender steamed broccoli, finished with a bright squeeze of lemon.

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NUTRITION

504kcal
Protein
43.5g
Fat
20.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh, sliced

150g Broccoli florets

80g Yukon Gold Potato, chopped

10g Nutritional Yeast

1 clove Garlic

1 tablespoon Lemon Juice

1 teaspoon Dried Rosemary and Thyme

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/2-inch thick steaks and toss in a bowl with lemon juice, dried rosemary, and thyme.

  • 3

    Arrange the tempeh on the baking sheet and roast for 20 minutes, flipping halfway through, until the edges are golden and slightly crisp.

  • 4

    While the tempeh roasts, place the chopped potatoes and the peeled garlic clove in a pot of water, bring to a boil, and cook for 12-15 minutes until tender.

  • 5

    In the last 6 minutes of the potato cooking time, place a steamer basket over the pot and steam the broccoli florets until they are vibrant green and tender-crisp.

  • 6

    Drain the potatoes and garlic, then mash them thoroughly with the nutritional yeast and a splash of the potato cooking water until creamy.

  • 7

    Plate the garlic mash, top with the herb-roasted tempeh, and serve the steamed broccoli on the side.

Herb-Roasted Tempeh with Steamed Broccoli and Garlic Mash

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

Herb-Roasted Tempeh with Steamed Broccoli and Garlic Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Garlic Mash

Herb-roasted tempeh steaks served with creamy garlic-infused mash and tender steamed broccoli, finished with a bright squeeze of lemon.

NUTRITION

504kcal
Protein
43.5g
Fat
20.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh, sliced

150g Broccoli florets

80g Yukon Gold Potato, chopped

10g Nutritional Yeast

1 clove Garlic

1 tablespoon Lemon Juice

1 teaspoon Dried Rosemary and Thyme

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/2-inch thick steaks and toss in a bowl with lemon juice, dried rosemary, and thyme.

  • 3

    Arrange the tempeh on the baking sheet and roast for 20 minutes, flipping halfway through, until the edges are golden and slightly crisp.

  • 4

    While the tempeh roasts, place the chopped potatoes and the peeled garlic clove in a pot of water, bring to a boil, and cook for 12-15 minutes until tender.

  • 5

    In the last 6 minutes of the potato cooking time, place a steamer basket over the pot and steam the broccoli florets until they are vibrant green and tender-crisp.

  • 6

    Drain the potatoes and garlic, then mash them thoroughly with the nutritional yeast and a splash of the potato cooking water until creamy.

  • 7

    Plate the garlic mash, top with the herb-roasted tempeh, and serve the steamed broccoli on the side.