Sweet-Savory 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-Savory Maple Glazed Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Savory Maple Glazed Tempeh with Crispy Vegetables

Enjoy a vibrant and satisfying dish featuring pan-seared tempeh glazed in a sweet and savory maple-soy reduction, tossed together with a colorful medley of broccoli, red bell pepper, and snap peas. This recipe harmonizes textures and flavors for a hearty yet light meal.

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NUTRITION

474kcal
Protein
40.8g
Fat
17.1g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

175 grams Tempeh

1 cup chopped Broccoli (91g)

1/2 medium Red Bell Pepper (60g)

1/2 cup Snap Peas (50g)

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic (minced)

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and cut it into bite-sized cubes or strips.

  • 2

    In a small bowl, whisk together maple syrup, low-sodium soy sauce, and minced garlic to create the glaze.

  • 3

    Heat a non-stick skillet over medium heat. Add the tempeh and sear on all sides until lightly golden.

  • 4

    Pour the glaze over the tempeh, stirring well to coat, and let cook for an additional 2-3 minutes until the glaze becomes sticky and slightly caramelized.

  • 5

    In a separate pan, lightly sauté the broccoli, red bell pepper slices, and snap peas until they are crisp-tender, about 4-5 minutes. Optionally, add a splash of water to help steam the vegetables if needed.

  • 6

    Combine the glazed tempeh with the crispy vegetables, toss gently, and serve immediately for a delightful balance of sweet and savory flavors.

Sweet-Savory 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-Savory Maple Glazed Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Savory Maple Glazed Tempeh with Crispy Vegetables

Enjoy a vibrant and satisfying dish featuring pan-seared tempeh glazed in a sweet and savory maple-soy reduction, tossed together with a colorful medley of broccoli, red bell pepper, and snap peas. This recipe harmonizes textures and flavors for a hearty yet light meal.

NUTRITION

474kcal
Protein
40.8g
Fat
17.1g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

175 grams Tempeh

1 cup chopped Broccoli (91g)

1/2 medium Red Bell Pepper (60g)

1/2 cup Snap Peas (50g)

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic (minced)

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and cut it into bite-sized cubes or strips.

  • 2

    In a small bowl, whisk together maple syrup, low-sodium soy sauce, and minced garlic to create the glaze.

  • 3

    Heat a non-stick skillet over medium heat. Add the tempeh and sear on all sides until lightly golden.

  • 4

    Pour the glaze over the tempeh, stirring well to coat, and let cook for an additional 2-3 minutes until the glaze becomes sticky and slightly caramelized.

  • 5

    In a separate pan, lightly sauté the broccoli, red bell pepper slices, and snap peas until they are crisp-tender, about 4-5 minutes. Optionally, add a splash of water to help steam the vegetables if needed.

  • 6

    Combine the glazed tempeh with the crispy vegetables, toss gently, and serve immediately for a delightful balance of sweet and savory flavors.