Creamy Tempeh and Broccoli Stir Fry with Brown Rice

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

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

A vibrant, satisfying dinner featuring savory, lightly crisped tempeh and tender broccoli florets tossed in a silky, non-dairy creamy sauce. Paired with a modest serving of nutty brown rice, this stir fry delivers a delicious balance of textures and flavors ideal for a wholesome vegetarian meal.

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NUTRITION

435kcal
Protein
37.6g
Fat
19.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

1/3 cup cooked Brown Rice (~60 grams)

1 cup raw Broccoli florets

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1/2 teaspoon Fresh Ginger, minced

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Lime Juice

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Steam or blanch the broccoli florets for 2-3 minutes until just tender, then set aside.

  • 3

    In a small bowl, whisk together the unsweetened almond milk, minced garlic, minced ginger, soy sauce, and lime juice to create a light, creamy sauce.

  • 4

    Heat a non-stick pan over medium heat. If needed, lightly spray with cooking oil to prevent sticking.

  • 5

    Add the tempeh cubes to the pan and stir-fry for about 5-6 minutes until they are lightly golden on all sides.

  • 6

    Add the steamed broccoli to the pan, then pour in the almond milk sauce. Stir well to coat all the ingredients and allow the sauce to warm and slightly thicken for 2-3 minutes.

  • 7

    Gently fold in the cooked brown rice, ensuring it gets well mixed with the tempeh and broccoli.

  • 8

    Season with a pinch of salt and pepper to taste if desired, then remove from heat and serve warm.

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

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

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

A vibrant, satisfying dinner featuring savory, lightly crisped tempeh and tender broccoli florets tossed in a silky, non-dairy creamy sauce. Paired with a modest serving of nutty brown rice, this stir fry delivers a delicious balance of textures and flavors ideal for a wholesome vegetarian meal.

NUTRITION

435kcal
Protein
37.6g
Fat
19.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

1/3 cup cooked Brown Rice (~60 grams)

1 cup raw Broccoli florets

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1/2 teaspoon Fresh Ginger, minced

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Lime Juice

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Steam or blanch the broccoli florets for 2-3 minutes until just tender, then set aside.

  • 3

    In a small bowl, whisk together the unsweetened almond milk, minced garlic, minced ginger, soy sauce, and lime juice to create a light, creamy sauce.

  • 4

    Heat a non-stick pan over medium heat. If needed, lightly spray with cooking oil to prevent sticking.

  • 5

    Add the tempeh cubes to the pan and stir-fry for about 5-6 minutes until they are lightly golden on all sides.

  • 6

    Add the steamed broccoli to the pan, then pour in the almond milk sauce. Stir well to coat all the ingredients and allow the sauce to warm and slightly thicken for 2-3 minutes.

  • 7

    Gently fold in the cooked brown rice, ensuring it gets well mixed with the tempeh and broccoli.

  • 8

    Season with a pinch of salt and pepper to taste if desired, then remove from heat and serve warm.