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 plate of marinated tempeh glazed with pure maple syrup and a medley of crispy, roasted vegetables infused with garlic and ginger. This dish is a balance of savory and sweet with a delightful crunch in every bite.

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NUTRITION

567kcal
Protein
45.2g
Fat
26.7g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

100g Broccoli

75g Red Bell Pepper

50g Carrot

1 tbsp Maple Syrup

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together maple syrup, minced garlic, grated ginger, and a splash of water if needed for consistency.

  • 3

    Marinate the tempeh pieces in the maple mixture for at least 15 minutes.

  • 4

    Preheat your oven to 400°F (200°C). Toss broccoli, red bell pepper, and carrot with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 5

    Roast the vegetables for about 15-20 minutes until they become tender and slightly crispy.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for 5-7 minutes on each side until caramelized and golden.

  • 7

    Once both tempeh and vegetables are ready, combine them on a plate, drizzle any remaining glaze over top, and serve immediately.

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 plate of marinated tempeh glazed with pure maple syrup and a medley of crispy, roasted vegetables infused with garlic and ginger. This dish is a balance of savory and sweet with a delightful crunch in every bite.

NUTRITION

567kcal
Protein
45.2g
Fat
26.7g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

100g Broccoli

75g Red Bell Pepper

50g Carrot

1 tbsp Maple Syrup

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together maple syrup, minced garlic, grated ginger, and a splash of water if needed for consistency.

  • 3

    Marinate the tempeh pieces in the maple mixture for at least 15 minutes.

  • 4

    Preheat your oven to 400°F (200°C). Toss broccoli, red bell pepper, and carrot with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 5

    Roast the vegetables for about 15-20 minutes until they become tender and slightly crispy.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for 5-7 minutes on each side until caramelized and golden.

  • 7

    Once both tempeh and vegetables are ready, combine them on a plate, drizzle any remaining glaze over top, and serve immediately.