Seared Tempeh Steaks with Creamy Lentil Mash and Garlic Spinach

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

Seared Tempeh Steaks with Creamy Lentil Mash and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Creamy Lentil Mash and Garlic Spinach

Pan-seared tempeh steaks served over a savory red lentil mash with garlic-sautéed spinach, finished with a splash of savory tamari.

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NUTRITION

453kcal
Protein
46.1g
Fat
17.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

80g Cooked Red Lentils

180g Cooked Spinach

1 clove Garlic

1 tbsp Tamari

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Prepare the lentil mash by combining cooked red lentils with nutritional yeast and a pinch of salt, mashing with a fork until creamy.

  • 2

    Mince the garlic and add it to a non-stick skillet over medium heat with a splash of water or broth.

  • 3

    Add the spinach to the skillet and sauté until wilted and fragrant, then set aside.

  • 4

    Slice the tempeh into thick steaks and place them in the same skillet.

  • 5

    Drizzle the tamari over the tempeh and sear for 3-4 minutes on each side until golden and slightly crisp.

  • 6

    Plate the creamy lentil mash, top with the garlic spinach, and finish with the seared tempeh steaks.

Seared Tempeh Steaks with Creamy Lentil Mash and Garlic Spinach

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

Seared Tempeh Steaks with Creamy Lentil Mash and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Creamy Lentil Mash and Garlic Spinach

Pan-seared tempeh steaks served over a savory red lentil mash with garlic-sautéed spinach, finished with a splash of savory tamari.

NUTRITION

453kcal
Protein
46.1g
Fat
17.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

80g Cooked Red Lentils

180g Cooked Spinach

1 clove Garlic

1 tbsp Tamari

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Prepare the lentil mash by combining cooked red lentils with nutritional yeast and a pinch of salt, mashing with a fork until creamy.

  • 2

    Mince the garlic and add it to a non-stick skillet over medium heat with a splash of water or broth.

  • 3

    Add the spinach to the skillet and sauté until wilted and fragrant, then set aside.

  • 4

    Slice the tempeh into thick steaks and place them in the same skillet.

  • 5

    Drizzle the tamari over the tempeh and sear for 3-4 minutes on each side until golden and slightly crisp.

  • 6

    Plate the creamy lentil mash, top with the garlic spinach, and finish with the seared tempeh steaks.