Grilled Tempeh Steaks with Silky Lentil Mash and Steamed Broccoli

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

Grilled Tempeh Steaks with Silky Lentil Mash and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Silky Lentil Mash and Steamed Broccoli

Grilled tempeh steaks marinated in ginger and coconut aminos, served over a creamy red lentil mash with vibrant steamed broccoli and a squeeze of charred lemon.

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NUTRITION

500kcal
Protein
44.2g
Fat
18.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

120g Cooked Red Lentils

100g Broccoli Florets

1 tbsp Coconut Aminos

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Whisk the coconut aminos and minced garlic in a shallow dish, then marinate the steamed tempeh for 15 minutes.

  • 3

    Heat a non-stick grill pan over medium-high heat and sear the tempeh steaks until golden brown with visible grill marks.

  • 4

    Place the cooked red lentils in a bowl and mash them with a fork or immersion blender until they reach a silky consistency.

  • 5

    Steam the broccoli florets for 5 minutes until they are tender-crisp and bright green.

  • 6

    Plate the silky lentil mash as a base, top with the grilled tempeh steaks, and serve with the steamed broccoli on the side.

Grilled Tempeh Steaks with Silky Lentil Mash and Steamed Broccoli

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

Grilled Tempeh Steaks with Silky Lentil Mash and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Silky Lentil Mash and Steamed Broccoli

Grilled tempeh steaks marinated in ginger and coconut aminos, served over a creamy red lentil mash with vibrant steamed broccoli and a squeeze of charred lemon.

NUTRITION

500kcal
Protein
44.2g
Fat
18.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

120g Cooked Red Lentils

100g Broccoli Florets

1 tbsp Coconut Aminos

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Whisk the coconut aminos and minced garlic in a shallow dish, then marinate the steamed tempeh for 15 minutes.

  • 3

    Heat a non-stick grill pan over medium-high heat and sear the tempeh steaks until golden brown with visible grill marks.

  • 4

    Place the cooked red lentils in a bowl and mash them with a fork or immersion blender until they reach a silky consistency.

  • 5

    Steam the broccoli florets for 5 minutes until they are tender-crisp and bright green.

  • 6

    Plate the silky lentil mash as a base, top with the grilled tempeh steaks, and serve with the steamed broccoli on the side.