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 richly-flavored dish featuring marinated tempeh bathed in a sticky maple ginger sauce, paired with a vibrant medley of crisp vegetables. This meal offers a perfect balance of savory, sweet, and spicy notes, with a satisfying crunch in every bite.

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NUTRITION

549kcal
Protein
38.9g
Fat
24.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

170 grams Tempeh

1 tbsp Maple Syrup

1 tbsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 cup Chopped Broccoli

1/2 cup Sliced Red Bell Pepper

1 medium Diced Carrot

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips.

  • 2

    In a bowl, whisk together maple syrup, grated ginger, minced garlic, sesame oil, and soy sauce to form the sticky marinade.

  • 3

    Toss the tempeh pieces in the marinade ensuring all surfaces are evenly coated. Let sit for at least 15 minutes to absorb flavors.

  • 4

    Preheat a skillet over medium heat and add the marinated tempeh. Sauté until golden and slightly caramelized, about 5-7 minutes.

  • 5

    In a separate pan, heat olive oil over medium-high heat. Add chopped broccoli, red bell pepper, and diced carrot. Sauté until the vegetables are crisp-tender, about 4-5 minutes.

  • 6

    Combine or serve the crispy vegetables alongside the sticky tempeh. Drizzle any remaining sauce over the dish for extra flavor.

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 richly-flavored dish featuring marinated tempeh bathed in a sticky maple ginger sauce, paired with a vibrant medley of crisp vegetables. This meal offers a perfect balance of savory, sweet, and spicy notes, with a satisfying crunch in every bite.

NUTRITION

549kcal
Protein
38.9g
Fat
24.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

170 grams Tempeh

1 tbsp Maple Syrup

1 tbsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 cup Chopped Broccoli

1/2 cup Sliced Red Bell Pepper

1 medium Diced Carrot

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips.

  • 2

    In a bowl, whisk together maple syrup, grated ginger, minced garlic, sesame oil, and soy sauce to form the sticky marinade.

  • 3

    Toss the tempeh pieces in the marinade ensuring all surfaces are evenly coated. Let sit for at least 15 minutes to absorb flavors.

  • 4

    Preheat a skillet over medium heat and add the marinated tempeh. Sauté until golden and slightly caramelized, about 5-7 minutes.

  • 5

    In a separate pan, heat olive oil over medium-high heat. Add chopped broccoli, red bell pepper, and diced carrot. Sauté until the vegetables are crisp-tender, about 4-5 minutes.

  • 6

    Combine or serve the crispy vegetables alongside the sticky tempeh. Drizzle any remaining sauce over the dish for extra flavor.