Sweet-Sticky Maple Glazed Tempeh with Crispy Vegetables

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

Sweet-Sticky Maple Glazed Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Crispy Vegetables

Enjoy a delightful balance of savory tempeh with a luscious maple glaze, tossed with crisp, colorful vegetables. This dish offers a satisfying combination of textures and flavors, from the slightly nutty tempeh to the fresh crunch of broccoli, red bell pepper, and carrots, all elevated by a hint of ginger and garlic.

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NUTRITION

502kcal
Protein
37.6g
Fat
20.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Carrot

1 Tbsp Maple Syrup

1 tsp Soy Sauce

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut into 1/2-inch cubes.

  • 2

    In a small bowl, whisk together maple syrup, soy sauce, minced ginger, and minced garlic to form the glaze.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Sauté the tempeh cubes for about 3-4 minutes until they start to brown slightly.

  • 4

    Pour the maple glaze over the tempeh and continue to cook for an additional 3-4 minutes, stirring frequently until the tempeh is evenly coated and the glaze becomes sticky.

  • 5

    In another pan or the same skillet once tempeh is set aside, lightly sauté broccoli, red bell pepper, and carrot over medium-high heat until they become just tender but still retain their crunch, about 3-4 minutes.

  • 6

    Combine the glazed tempeh with the crispy vegetables, toss to mix well, and serve immediately.

Sweet-Sticky Maple Glazed Tempeh with Crispy Vegetables

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

Sweet-Sticky Maple Glazed Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Crispy Vegetables

Enjoy a delightful balance of savory tempeh with a luscious maple glaze, tossed with crisp, colorful vegetables. This dish offers a satisfying combination of textures and flavors, from the slightly nutty tempeh to the fresh crunch of broccoli, red bell pepper, and carrots, all elevated by a hint of ginger and garlic.

NUTRITION

502kcal
Protein
37.6g
Fat
20.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Carrot

1 Tbsp Maple Syrup

1 tsp Soy Sauce

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut into 1/2-inch cubes.

  • 2

    In a small bowl, whisk together maple syrup, soy sauce, minced ginger, and minced garlic to form the glaze.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Sauté the tempeh cubes for about 3-4 minutes until they start to brown slightly.

  • 4

    Pour the maple glaze over the tempeh and continue to cook for an additional 3-4 minutes, stirring frequently until the tempeh is evenly coated and the glaze becomes sticky.

  • 5

    In another pan or the same skillet once tempeh is set aside, lightly sauté broccoli, red bell pepper, and carrot over medium-high heat until they become just tender but still retain their crunch, about 3-4 minutes.

  • 6

    Combine the glazed tempeh with the crispy vegetables, toss to mix well, and serve immediately.