Sweet Maple Glazed Tempeh with Ginger Sesame Vegetables

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

Sweet Maple Glazed Tempeh with Ginger Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet Maple Glazed Tempeh with Ginger Sesame Vegetables

Enjoy a vibrant, flavorful dish featuring perfectly glazed tempeh paired with a medley of crisp vegetables sautéed with a bright ginger-sesame kick. This dish balances sweet, savory, and aromatic notes to create a nourishing meal that's satisfying any time of day.

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NUTRITION

528kcal
Protein
38.1g
Fat
24.9g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 tbsp Maple Syrup

1 tbsp Fresh Ginger (grated)

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

100g Broccoli

50g Carrot

50g Red Bell Pepper

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes and set aside.

  • 2

    In a small bowl, whisk together maple syrup, grated ginger, minced garlic, and low-sodium soy sauce to create the glaze.

  • 3

    Heat sesame oil in a non-stick skillet over medium heat. Add the tempeh pieces and sauté for 3-4 minutes until they begin to brown.

  • 4

    Pour the maple glaze over the tempeh and let it simmer for another 3 minutes, allowing the flavors to meld and the tempeh to get a sticky coating.

  • 5

    Meanwhile, add the broccoli, carrot, and red bell pepper to the skillet. Stir-fry the vegetables with the tempeh and glaze for an additional 4-5 minutes until the vegetables are tender-crisp.

  • 6

    Finish by sprinkling sesame seeds over the dish and stir well before serving.

Sweet Maple Glazed Tempeh with Ginger Sesame Vegetables

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

Sweet Maple Glazed Tempeh with Ginger Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet Maple Glazed Tempeh with Ginger Sesame Vegetables

Enjoy a vibrant, flavorful dish featuring perfectly glazed tempeh paired with a medley of crisp vegetables sautéed with a bright ginger-sesame kick. This dish balances sweet, savory, and aromatic notes to create a nourishing meal that's satisfying any time of day.

NUTRITION

528kcal
Protein
38.1g
Fat
24.9g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 tbsp Maple Syrup

1 tbsp Fresh Ginger (grated)

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

100g Broccoli

50g Carrot

50g Red Bell Pepper

1 tsp Sesame Seeds

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes and set aside.

  • 2

    In a small bowl, whisk together maple syrup, grated ginger, minced garlic, and low-sodium soy sauce to create the glaze.

  • 3

    Heat sesame oil in a non-stick skillet over medium heat. Add the tempeh pieces and sauté for 3-4 minutes until they begin to brown.

  • 4

    Pour the maple glaze over the tempeh and let it simmer for another 3 minutes, allowing the flavors to meld and the tempeh to get a sticky coating.

  • 5

    Meanwhile, add the broccoli, carrot, and red bell pepper to the skillet. Stir-fry the vegetables with the tempeh and glaze for an additional 4-5 minutes until the vegetables are tender-crisp.

  • 6

    Finish by sprinkling sesame seeds over the dish and stir well before serving.