Cheesy Tempeh and Broccoli Gratin
A quick and delicious high-protein gratin featuring tempeh and broccoli, topped with a cheesy crust, perfect for a satisfying vegetarian meal.
10 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
29g carbs
18g fat
Ingredients
For 4 servings
- 400 g tempeh
- 500 g broccoli florets
- 150 g cheddar cheese
- 2 tbsp olive oil
- 2 clove garlic
- 1 onion
- 250 ml low-fat milk
- 2 tbsp all-purpose flour
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 200°C (390°F).
- 2
In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 3
Add crumbled tempeh to the pan and cook for 5 minutes, stirring occasionally, until slightly golden. Season with salt and pepper.
- 4
Steam broccoli florets for 3-4 minutes until bright green and tender-crisp.
- 5
In a saucepan, whisk together flour and milk over medium heat until it thickens, about 3-5 minutes. Add salt and pepper to taste.
- 6
In a baking dish, combine cooked tempeh, steamed broccoli, and the milk sauce. Mix well.
- 7
Top with shredded cheddar cheese and bake in preheated oven for 10 minutes or until cheese is bubbly and golden.
- 8
Serve hot as a main dish.
Cook it this week.
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