Sweet-Sticky Maple Glazed Tempeh with Ginger Roasted 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 Ginger Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Ginger Roasted Vegetables

Enjoy a vibrant and wholesome dish featuring marinated tempeh glazed with a sweet maple-ginger sauce and paired with a medley of ginger-roasted vegetables. The dish is balanced, filled with natural sweetness from maple syrup and the aromatic zest of fresh ginger and garlic, making it a perfect option for any meal of the day.

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NUTRITION

475kcal
Protein
34.3g
Fat
21.7g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tablespoon Maple Syrup

1 teaspoon Fresh Ginger

1 clove Garlic

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into bite-sized cubes or thin slices. In a bowl, combine the tempeh with maple syrup, grated fresh ginger, minced garlic, and a splash of olive oil. Allow it to marinate for at least 10 minutes.

  • 3

    Meanwhile, chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips. Place these vegetables in a separate bowl.

  • 4

    Drizzle a little olive oil over the vegetables and season with salt and pepper. Toss well to evenly coat.

  • 5

    Spread the vegetables on a baking tray lined with parchment paper. Roast in the oven for about 20-25 minutes, or until they are tender and have a slight char on the edges.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for about 5-7 minutes per side until the tempeh is golden and the glaze is sticky.

  • 7

    Once both the tempeh and vegetables are cooked, plate them together. Drizzle any remaining glaze over the tempeh and serve warm.

Sweet-Sticky Maple Glazed Tempeh with Ginger Roasted 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 Ginger Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Ginger Roasted Vegetables

Enjoy a vibrant and wholesome dish featuring marinated tempeh glazed with a sweet maple-ginger sauce and paired with a medley of ginger-roasted vegetables. The dish is balanced, filled with natural sweetness from maple syrup and the aromatic zest of fresh ginger and garlic, making it a perfect option for any meal of the day.

NUTRITION

475kcal
Protein
34.3g
Fat
21.7g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tablespoon Maple Syrup

1 teaspoon Fresh Ginger

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into bite-sized cubes or thin slices. In a bowl, combine the tempeh with maple syrup, grated fresh ginger, minced garlic, and a splash of olive oil. Allow it to marinate for at least 10 minutes.

  • 3

    Meanwhile, chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips. Place these vegetables in a separate bowl.

  • 4

    Drizzle a little olive oil over the vegetables and season with salt and pepper. Toss well to evenly coat.

  • 5

    Spread the vegetables on a baking tray lined with parchment paper. Roast in the oven for about 20-25 minutes, or until they are tender and have a slight char on the edges.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for about 5-7 minutes per side until the tempeh is golden and the glaze is sticky.

  • 7

    Once both the tempeh and vegetables are cooked, plate them together. Drizzle any remaining glaze over the tempeh and serve warm.