Sticky Maple Ginger Tempeh with Crispy Vegetables

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

Sticky Maple Ginger Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Maple Ginger Tempeh with Crispy Vegetables

Enjoy a vibrant dish featuring marinated tempeh coated in a sticky maple-ginger glaze, paired with a mix of crisp-tender vegetables. This meal brings a delightful balance of savory and sweet with a refreshing hint of ginger and a satisfying crunch in every bite.

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NUTRITION

499kcal
Protein
33.2g
Fat
19.9g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Carrots (61g)

1/2 cup Shelled Edamame (78g)

1 tbsp Maple Syrup

1 tsp Fresh Ginger (grated)

1 tbsp Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture and cut into bite-sized cubes.

  • 2

    In a small bowl, whisk together maple syrup, grated ginger, and soy sauce to create the sticky glaze.

  • 3

    Marinate the tempeh cubes in the glaze for about 10 minutes, ensuring each piece is well coated.

  • 4

    Heat olive oil in a large skillet over medium heat. Add the marinated tempeh and sauté until the edges are golden and slightly crispy.

  • 5

    While the tempeh cooks, add broccoli, red bell pepper, and carrots to the skillet. Stir-fry the vegetables until they are just crisp-tender, about 4-5 minutes.

  • 6

    Mix in the shelled edamame during the final minute of cooking to warm through without overcooking.

  • 7

    Toss everything together, ensuring the vegetables and tempeh are evenly coated with the remaining glaze.

  • 8

    Serve immediately, enjoying the balance of sticky, savory tempeh and crispy, vibrant vegetables.

Sticky Maple Ginger Tempeh with Crispy Vegetables

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

Sticky Maple Ginger Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Maple Ginger Tempeh with Crispy Vegetables

Enjoy a vibrant dish featuring marinated tempeh coated in a sticky maple-ginger glaze, paired with a mix of crisp-tender vegetables. This meal brings a delightful balance of savory and sweet with a refreshing hint of ginger and a satisfying crunch in every bite.

NUTRITION

499kcal
Protein
33.2g
Fat
19.9g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Carrots (61g)

1/2 cup Shelled Edamame (78g)

1 tbsp Maple Syrup

1 tsp Fresh Ginger (grated)

1 tbsp Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture and cut into bite-sized cubes.

  • 2

    In a small bowl, whisk together maple syrup, grated ginger, and soy sauce to create the sticky glaze.

  • 3

    Marinate the tempeh cubes in the glaze for about 10 minutes, ensuring each piece is well coated.

  • 4

    Heat olive oil in a large skillet over medium heat. Add the marinated tempeh and sauté until the edges are golden and slightly crispy.

  • 5

    While the tempeh cooks, add broccoli, red bell pepper, and carrots to the skillet. Stir-fry the vegetables until they are just crisp-tender, about 4-5 minutes.

  • 6

    Mix in the shelled edamame during the final minute of cooking to warm through without overcooking.

  • 7

    Toss everything together, ensuring the vegetables and tempeh are evenly coated with the remaining glaze.

  • 8

    Serve immediately, enjoying the balance of sticky, savory tempeh and crispy, vibrant vegetables.