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-based dish featuring perfectly pan-seared tempeh pieces glazed in a sweet maple and tamari sauce, paired with a medley of crispy broccoli, red bell pepper, and carrots for a satisfying crunch and flavor explosion.

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NUTRITION

544kcal
Protein
41.4g
Fat
24.9g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 tbsp Maple Syrup

1 tbsp Tamari Soy Sauce

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Sliced Carrot

1 tsp Olive Oil

1 clove Garlic

1 tsp Grated Ginger

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips. Pat dry with a paper towel.

  • 2

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

  • 3

    Heat half of the olive oil in a non-stick skillet over medium heat. Add the tempeh pieces and cook for about 3-4 minutes on each side until lightly browned.

  • 4

    Pour the maple glaze over the tempeh. Let it simmer for another 2 minutes, stirring occasionally, so the tempeh gets well coated and sticky.

  • 5

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

  • 6

    Combine the glazed tempeh and crispy vegetables on a plate. Serve warm and enjoy the sweet, savory, and crunchy textures.

  • 7

    Optionally, garnish with a sprinkle of sesame seeds or fresh herbs.

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-based dish featuring perfectly pan-seared tempeh pieces glazed in a sweet maple and tamari sauce, paired with a medley of crispy broccoli, red bell pepper, and carrots for a satisfying crunch and flavor explosion.

NUTRITION

544kcal
Protein
41.4g
Fat
24.9g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 tbsp Maple Syrup

1 tbsp Tamari Soy Sauce

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Sliced Carrot

1 tsp Olive Oil

1 clove Garlic

1 tsp Grated Ginger

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips. Pat dry with a paper towel.

  • 2

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

  • 3

    Heat half of the olive oil in a non-stick skillet over medium heat. Add the tempeh pieces and cook for about 3-4 minutes on each side until lightly browned.

  • 4

    Pour the maple glaze over the tempeh. Let it simmer for another 2 minutes, stirring occasionally, so the tempeh gets well coated and sticky.

  • 5

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

  • 6

    Combine the glazed tempeh and crispy vegetables on a plate. Serve warm and enjoy the sweet, savory, and crunchy textures.

  • 7

    Optionally, garnish with a sprinkle of sesame seeds or fresh herbs.