Herb-Roasted Tempeh with Garlic Mashed Potatoes and Steamed Broccoli

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

Herb-Roasted Tempeh with Garlic Mashed Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Mashed Potatoes and Steamed Broccoli

Herb-marinated tempeh roasted until golden, served with garlic-infused mashed potatoes and tender-crisp steamed broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
36.1g
Fat
14.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

50g Potato

150g Broccoli

1 tbsp Nutritional Yeast

1 clove Garlic

1/4 cup Vegetable Broth

1 tsp Dried Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit.

  • 2

    Slice the tempeh into thin strips and toss with dried rosemary and two tablespoons of vegetable broth.

  • 3

    Spread the tempeh on a parchment-lined baking sheet and roast until the edges are golden and slightly firm.

  • 4

    While the tempeh roasts, boil the potato chunks in water until they are soft enough to pierce with a fork.

  • 5

    Steam the broccoli florets over simmering water until they reach a vibrant green and tender-crisp texture.

  • 6

    Drain the potatoes and mash them with the minced garlic, nutritional yeast, and remaining vegetable broth until smooth.

  • 7

    Arrange the roasted tempeh alongside the garlic mash and steamed broccoli on a plate.

Herb-Roasted Tempeh with Garlic Mashed Potatoes and Steamed Broccoli

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

Herb-Roasted Tempeh with Garlic Mashed Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Mashed Potatoes and Steamed Broccoli

Herb-marinated tempeh roasted until golden, served with garlic-infused mashed potatoes and tender-crisp steamed broccoli.

NUTRITION

402kcal
Protein
36.1g
Fat
14.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

50g Potato

150g Broccoli

1 tbsp Nutritional Yeast

1 clove Garlic

1/4 cup Vegetable Broth

1 tsp Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit.

  • 2

    Slice the tempeh into thin strips and toss with dried rosemary and two tablespoons of vegetable broth.

  • 3

    Spread the tempeh on a parchment-lined baking sheet and roast until the edges are golden and slightly firm.

  • 4

    While the tempeh roasts, boil the potato chunks in water until they are soft enough to pierce with a fork.

  • 5

    Steam the broccoli florets over simmering water until they reach a vibrant green and tender-crisp texture.

  • 6

    Drain the potatoes and mash them with the minced garlic, nutritional yeast, and remaining vegetable broth until smooth.

  • 7

    Arrange the roasted tempeh alongside the garlic mash and steamed broccoli on a plate.