Sweet 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 Maple Glazed Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet Maple Glazed Tempeh with Crispy Vegetables

Enjoy a vibrant fusion of savory and sweet with this dish featuring protein-packed tempeh glazed in a delicate maple-soy marinade, accompanied by a rainbow of crisp vegetables sautéed to perfection. The caramelized tempeh pairs beautifully with the tender crunch of broccoli, bell pepper, carrot, and red onion, making it a satisfying meal that balances flavors and textures in every bite.

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NUTRITION

473kcal
Protein
33.7g
Fat
19.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 cup Broccoli

1 medium Bell Pepper

1/4 medium Red Onion

1 medium Carrot

1 tsp Olive Oil

1 clove Garlic

1 tsp Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh for about 10 minutes to remove excess moisture, then cut it into bite-sized cubes or slices.

  • 2

    In a small bowl, whisk together maple syrup, soy sauce, minced garlic, and grated ginger.

  • 3

    Marinate the tempeh in the maple-soy mixture for at least 15 minutes to absorb the flavors.

  • 4

    While marinating, chop the broccoli into florets, slice the bell pepper into strips, thinly slice the red onion, and julienne the carrot.

  • 5

    Heat olive oil in a large non-stick skillet over medium-high heat.

  • 6

    Add the marinated tempeh to the skillet and sear until golden on all sides, about 4-5 minutes. Remove tempeh from the skillet and set aside.

  • 7

    In the same skillet, add the chopped vegetables. Stir-fry for about 5-7 minutes until they become slightly crisp yet tender.

  • 8

    Return the tempeh to the skillet with the vegetables, pour any remaining marinade over the top, and stir-fry for another 2 minutes to combine the flavors.

  • 9

    Season with salt and pepper to taste, and serve warm.

Sweet 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 Maple Glazed Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet Maple Glazed Tempeh with Crispy Vegetables

Enjoy a vibrant fusion of savory and sweet with this dish featuring protein-packed tempeh glazed in a delicate maple-soy marinade, accompanied by a rainbow of crisp vegetables sautéed to perfection. The caramelized tempeh pairs beautifully with the tender crunch of broccoli, bell pepper, carrot, and red onion, making it a satisfying meal that balances flavors and textures in every bite.

NUTRITION

473kcal
Protein
33.7g
Fat
19.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 cup Broccoli

1 medium Bell Pepper

1/4 medium Red Onion

1 medium Carrot

1 tsp Olive Oil

1 clove Garlic

1 tsp Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh for about 10 minutes to remove excess moisture, then cut it into bite-sized cubes or slices.

  • 2

    In a small bowl, whisk together maple syrup, soy sauce, minced garlic, and grated ginger.

  • 3

    Marinate the tempeh in the maple-soy mixture for at least 15 minutes to absorb the flavors.

  • 4

    While marinating, chop the broccoli into florets, slice the bell pepper into strips, thinly slice the red onion, and julienne the carrot.

  • 5

    Heat olive oil in a large non-stick skillet over medium-high heat.

  • 6

    Add the marinated tempeh to the skillet and sear until golden on all sides, about 4-5 minutes. Remove tempeh from the skillet and set aside.

  • 7

    In the same skillet, add the chopped vegetables. Stir-fry for about 5-7 minutes until they become slightly crisp yet tender.

  • 8

    Return the tempeh to the skillet with the vegetables, pour any remaining marinade over the top, and stir-fry for another 2 minutes to combine the flavors.

  • 9

    Season with salt and pepper to taste, and serve warm.