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 vibrant, plant-powered meal featuring marinated tempeh with a sweet maple glaze, paired with a crisp medley of broccoli, red bell pepper, and snap peas. This dish offers a delightful balance of textures and flavors—from the tender, caramelized tempeh to the crunchy, lightly roasted vegetables, all enhanced with a touch of maple-tamari magic.

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NUTRITION

475kcal
Protein
34.3g
Fat
18.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

150 grams tempeh

1 cup chopped broccoli (91g)

1/2 cup chopped red bell pepper (75g)

1/2 cup snap peas (50g)

1 tablespoon maple syrup

1 tablespoon tamari

1 teaspoon olive oil

1/2 teaspoon garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together the maple syrup, tamari, and garlic powder.

  • 3

    Place the tempeh slices in a shallow dish and pour half of the maple-tamari mixture over them, letting them marinate for at least 10 minutes.

  • 4

    Meanwhile, in a mixing bowl, combine chopped broccoli, red bell pepper, and snap peas. Drizzle with olive oil and season lightly with salt and pepper if desired.

  • 5

    Spread the vegetables evenly on the prepared baking sheet. Roast them in the preheated oven for 15 minutes, or until they begin to crisp at the edges.

  • 6

    After marinating, arrange the tempeh slices on another baking sheet. Brush the remaining maple glaze evenly over the tempeh.

  • 7

    Place the tempeh in the oven alongside the vegetables for an additional 12-15 minutes, or until the edges are caramelized and slightly crispy.

  • 8

    Remove both the tempeh and vegetables from the oven. Plate them together to enjoy the sweet, sticky tempeh with the contrast of the crispy vegetables.

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 vibrant, plant-powered meal featuring marinated tempeh with a sweet maple glaze, paired with a crisp medley of broccoli, red bell pepper, and snap peas. This dish offers a delightful balance of textures and flavors—from the tender, caramelized tempeh to the crunchy, lightly roasted vegetables, all enhanced with a touch of maple-tamari magic.

NUTRITION

475kcal
Protein
34.3g
Fat
18.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

150 grams tempeh

1 cup chopped broccoli (91g)

1/2 cup chopped red bell pepper (75g)

1/2 cup snap peas (50g)

1 tablespoon maple syrup

1 tablespoon tamari

1 teaspoon olive oil

1/2 teaspoon garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together the maple syrup, tamari, and garlic powder.

  • 3

    Place the tempeh slices in a shallow dish and pour half of the maple-tamari mixture over them, letting them marinate for at least 10 minutes.

  • 4

    Meanwhile, in a mixing bowl, combine chopped broccoli, red bell pepper, and snap peas. Drizzle with olive oil and season lightly with salt and pepper if desired.

  • 5

    Spread the vegetables evenly on the prepared baking sheet. Roast them in the preheated oven for 15 minutes, or until they begin to crisp at the edges.

  • 6

    After marinating, arrange the tempeh slices on another baking sheet. Brush the remaining maple glaze evenly over the tempeh.

  • 7

    Place the tempeh in the oven alongside the vegetables for an additional 12-15 minutes, or until the edges are caramelized and slightly crispy.

  • 8

    Remove both the tempeh and vegetables from the oven. Plate them together to enjoy the sweet, sticky tempeh with the contrast of the crispy vegetables.