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, satisfying meal featuring hearty tempeh glazed in a maple-soy fusion with an array of crisp, colorful vegetables. Every bite delivers a delightful contrast of sweet, tangy, and savory flavors guaranteed to elevate your meal experience.

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NUTRITION

549kcal
Protein
45.5g
Fat
22.8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

1 medium Red Bell Pepper (approx 120g)

1 cup Broccoli (91g)

1 small Carrot (50g)

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

2 cloves Garlic

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into bite-sized cubes or slices.

  • 2

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

  • 3

    Marinate the tempeh in half of the glaze for at least 15 minutes, stirring occasionally for even coating.

  • 4

    While the tempeh is marinating, chop the red bell pepper into strips, break the broccoli into small florets, and slice the carrot into thin sticks.

  • 5

    Heat a non-stick skillet over medium heat. Add the marinated tempeh and sauté until golden and slightly crispy on all sides, about 5-7 minutes.

  • 6

    Remove the tempeh from the pan and in the same skillet, add the chopped vegetables. Sauté for about 4-5 minutes until they are tender-crisp.

  • 7

    Return the tempeh to the skillet, pour in the remaining glaze, and toss everything together. Cook for an additional 2-3 minutes, allowing the glaze to become sticky and coat the tempeh and vegetables well.

  • 8

    Serve hot, enjoying the balanced combination of sweet, sticky tempeh and crisp 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, satisfying meal featuring hearty tempeh glazed in a maple-soy fusion with an array of crisp, colorful vegetables. Every bite delivers a delightful contrast of sweet, tangy, and savory flavors guaranteed to elevate your meal experience.

NUTRITION

549kcal
Protein
45.5g
Fat
22.8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

1 medium Red Bell Pepper (approx 120g)

1 cup Broccoli (91g)

1 small Carrot (50g)

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

2 cloves Garlic

1 teaspoon Fresh Ginger

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into bite-sized cubes or slices.

  • 2

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

  • 3

    Marinate the tempeh in half of the glaze for at least 15 minutes, stirring occasionally for even coating.

  • 4

    While the tempeh is marinating, chop the red bell pepper into strips, break the broccoli into small florets, and slice the carrot into thin sticks.

  • 5

    Heat a non-stick skillet over medium heat. Add the marinated tempeh and sauté until golden and slightly crispy on all sides, about 5-7 minutes.

  • 6

    Remove the tempeh from the pan and in the same skillet, add the chopped vegetables. Sauté for about 4-5 minutes until they are tender-crisp.

  • 7

    Return the tempeh to the skillet, pour in the remaining glaze, and toss everything together. Cook for an additional 2-3 minutes, allowing the glaze to become sticky and coat the tempeh and vegetables well.

  • 8

    Serve hot, enjoying the balanced combination of sweet, sticky tempeh and crisp vegetables.