Creamy Tempeh and Vegetable Stir Fry with Edamame

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

Creamy Tempeh and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Vegetable Stir Fry with Edamame

Savor the vibrant flavors of this creamy vegan stir fry featuring marinated tempeh, crisp red bell pepper, sweet carrot, and tender snap peas, all complemented by protein-packed edamame and a silky splash of light coconut milk infused with garlic and ginger. Each bite melds a satisfying texture with a burst of aromatic spice, creating a delicious, nutrient-dense meal perfect for a hearty dinner.

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NUTRITION

554kcal
Protein
45.8g
Fat
23.5g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

175 grams Tempeh

80 grams Shelled Edamame (about 1/2 cup)

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Light Coconut Milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and lightly steam for 5 minutes to soften its texture.

  • 2

    While tempeh is steaming, thinly slice the red bell pepper, carrot, and trim the ends of the snap peas.

  • 3

    Heat a large non-stick skillet or wok over medium heat. Add the tempeh and dry sauté until it begins to brown slightly.

  • 4

    Add minced garlic and grated ginger to the tempeh, stirring for about 1 minute until aromatic.

  • 5

    Toss in the prepared vegetables and continue to stir-fry for 3-4 minutes until they are tender-crisp.

  • 6

    Stir in the shelled edamame and pour in the light coconut milk, allowing the mixture to warm and combine for another 1-2 minutes.

  • 7

    Season with salt and pepper to taste, ensuring everything is evenly coated with the creamy sauce.

  • 8

    Serve immediately while hot, enjoying the blend of textures and flavors in a nourishing vegan dinner.

Creamy Tempeh and Vegetable Stir Fry with Edamame

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

Creamy Tempeh and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Vegetable Stir Fry with Edamame

Savor the vibrant flavors of this creamy vegan stir fry featuring marinated tempeh, crisp red bell pepper, sweet carrot, and tender snap peas, all complemented by protein-packed edamame and a silky splash of light coconut milk infused with garlic and ginger. Each bite melds a satisfying texture with a burst of aromatic spice, creating a delicious, nutrient-dense meal perfect for a hearty dinner.

NUTRITION

554kcal
Protein
45.8g
Fat
23.5g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

175 grams Tempeh

80 grams Shelled Edamame (about 1/2 cup)

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Light Coconut Milk

Salt & Pepper to taste

PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and lightly steam for 5 minutes to soften its texture.

  • 2

    While tempeh is steaming, thinly slice the red bell pepper, carrot, and trim the ends of the snap peas.

  • 3

    Heat a large non-stick skillet or wok over medium heat. Add the tempeh and dry sauté until it begins to brown slightly.

  • 4

    Add minced garlic and grated ginger to the tempeh, stirring for about 1 minute until aromatic.

  • 5

    Toss in the prepared vegetables and continue to stir-fry for 3-4 minutes until they are tender-crisp.

  • 6

    Stir in the shelled edamame and pour in the light coconut milk, allowing the mixture to warm and combine for another 1-2 minutes.

  • 7

    Season with salt and pepper to taste, ensuring everything is evenly coated with the creamy sauce.

  • 8

    Serve immediately while hot, enjoying the blend of textures and flavors in a nourishing vegan dinner.