Sweet-Sticky Maple Tempeh with Sesame Vegetables

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

Sweet-Sticky Maple Tempeh with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Sesame Vegetables

Enjoy a vibrant, savory-sweet dish featuring pan-seared maple-glazed tempeh paired with crisp, sesame-scented vegetables. This recipe combines tender pieces of tempeh with a medley of broccoli, red bell pepper, carrot, and snap peas, all lightly tossed in a tangy marinade for an explosion of flavor in every bite.

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NUTRITION

472kcal
Protein
41.6g
Fat
20.8g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 tsp Sesame Oil

1 cup Broccoli (chopped)

1/2 cup Red Bell Pepper (chopped)

1 medium Carrot (sliced)

1/2 cup Snap Peas

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips.

  • 2

    In a bowl, whisk together the maple syrup, soy sauce, and sesame oil to create a sticky marinade.

  • 3

    Toss the tempeh pieces in the marinade until evenly coated and let sit for 10 minutes.

  • 4

    Meanwhile, prepare the vegetables by chopping the broccoli, red bell pepper, carrot, and snap peas.

  • 5

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

  • 6

    Add the chopped vegetables to the skillet and stir-fry for an additional 4-5 minutes until the vegetables are crisp-tender.

  • 7

    Sprinkle sesame seeds over the dish and toss lightly to incorporate.

  • 8

    Serve immediately, enjoying the combination of sweet, savory, and nutty flavors.

Sweet-Sticky Maple Tempeh with Sesame Vegetables

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

Sweet-Sticky Maple Tempeh with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Sesame Vegetables

Enjoy a vibrant, savory-sweet dish featuring pan-seared maple-glazed tempeh paired with crisp, sesame-scented vegetables. This recipe combines tender pieces of tempeh with a medley of broccoli, red bell pepper, carrot, and snap peas, all lightly tossed in a tangy marinade for an explosion of flavor in every bite.

NUTRITION

472kcal
Protein
41.6g
Fat
20.8g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 tsp Sesame Oil

1 cup Broccoli (chopped)

1/2 cup Red Bell Pepper (chopped)

1 medium Carrot (sliced)

1/2 cup Snap Peas

1 tsp Sesame Seeds

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips.

  • 2

    In a bowl, whisk together the maple syrup, soy sauce, and sesame oil to create a sticky marinade.

  • 3

    Toss the tempeh pieces in the marinade until evenly coated and let sit for 10 minutes.

  • 4

    Meanwhile, prepare the vegetables by chopping the broccoli, red bell pepper, carrot, and snap peas.

  • 5

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

  • 6

    Add the chopped vegetables to the skillet and stir-fry for an additional 4-5 minutes until the vegetables are crisp-tender.

  • 7

    Sprinkle sesame seeds over the dish and toss lightly to incorporate.

  • 8

    Serve immediately, enjoying the combination of sweet, savory, and nutty flavors.