YOUR SOLIN GENERATED RECIPE
Charred Tempeh Strips with Roasted Chickpeas and Broccoli
Oven-roasted tempeh strips and chickpeas tossed with fresh broccoli and a savory nutritional yeast coating, finished with a satisfyingly smoky char.
INGREDIENTS
138 grams Tempeh
44 grams Nutritional Yeast
100 grams Broccoli florets
5 grams Canned chickpeas
2 tablespoons Tamari
1 teaspoon Garlic powder
1 teaspoon Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the tempeh into long, thin strips and chop the broccoli into small, bite-sized florets.
In a large mixing bowl, whisk together the tamari, garlic powder, and smoked paprika.
Add the tempeh strips, broccoli florets, and chickpeas to the bowl, tossing thoroughly until every piece is well-coated in the marinade.
Sprinkle the nutritional yeast over the mixture and toss again until the yeast forms a thick, savory crust on the ingredients.
Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.
Roast until the edges are deeply charred and the chickpeas are slightly crisp, usually about 20 to 25 minutes.
Serve immediately while hot and fragrant.