Grilled Tempeh Steaks with Roasted Broccoli and Lentil Mash

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

Grilled Tempeh Steaks with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Lentil Mash

Char-grilled tempeh marinated in tamari and ginger, served alongside a savory red lentil mash and oven-roasted broccoli florets for a satisfying, smoky finish.

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NUTRITION

504kcal
Protein
47.2g
Fat
18.6g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

100g Cooked Red Lentils

150g Broccoli Florets

1 tbsp Tamari

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Steam the tempeh block for 10 minutes to remove any bitterness, then slice into thick steaks.

  • 3

    Whisk together the tamari, minced garlic, and lemon juice in a shallow dish and marinate the tempeh for at least 15 minutes.

  • 4

    Toss the broccoli florets with a splash of water or lemon juice and sea salt, then roast on the baking sheet for 15-20 minutes until the edges are crispy.

  • 5

    While broccoli roasts, place the cooked red lentils in a small pot with a splash of vegetable broth or water and mash with a fork over low heat until creamy.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until distinct grill marks appear.

  • 7

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

Grilled Tempeh Steaks with Roasted Broccoli and Lentil Mash

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

Grilled Tempeh Steaks with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Lentil Mash

Char-grilled tempeh marinated in tamari and ginger, served alongside a savory red lentil mash and oven-roasted broccoli florets for a satisfying, smoky finish.

NUTRITION

504kcal
Protein
47.2g
Fat
18.6g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

100g Cooked Red Lentils

150g Broccoli Florets

1 tbsp Tamari

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Steam the tempeh block for 10 minutes to remove any bitterness, then slice into thick steaks.

  • 3

    Whisk together the tamari, minced garlic, and lemon juice in a shallow dish and marinate the tempeh for at least 15 minutes.

  • 4

    Toss the broccoli florets with a splash of water or lemon juice and sea salt, then roast on the baking sheet for 15-20 minutes until the edges are crispy.

  • 5

    While broccoli roasts, place the cooked red lentils in a small pot with a splash of vegetable broth or water and mash with a fork over low heat until creamy.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until distinct grill marks appear.

  • 7

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