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 this balanced dish where savory, lightly crispy tempeh meets a sweet maple glaze and a medley of vibrant, crunchy vegetables. The dish is seasoned with a hint of ginger and garlic, making it a versatile option for any meal of the day that aligns with clean eating goals.

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NUTRITION

526kcal
Protein
38.8g
Fat
27.6g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 cup Snap Peas (50g)

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Hemp Seeds

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PREPARATION

  • 1

    Press and slice the tempeh into 1/2-inch thick pieces. In a shallow bowl, combine maple syrup, soy sauce, sesame oil, minced garlic, and grated ginger to make the glaze.

  • 2

    Marinate the tempeh slices in the glaze for at least 15 minutes, turning occasionally to ensure even coating.

  • 3

    While the tempeh marinates, chop the broccoli into florets, dice the red bell pepper, and prepare the snap peas by trimming their ends.

  • 4

    Heat a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes per side, until golden and slightly crispy. Remove from the pan and set aside.

  • 5

    In the same skillet, add the chopped vegetables and stir-fry for 4-5 minutes until they are crisp-tender.

  • 6

    Return the tempeh to the skillet with the vegetables, tossing gently to coat all ingredients in the remaining glaze. Cook together for an additional 2 minutes to blend the flavors.

  • 7

    Serve the dish warm, sprinkled with hemp seeds for an extra boost of protein and crunch.

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 this balanced dish where savory, lightly crispy tempeh meets a sweet maple glaze and a medley of vibrant, crunchy vegetables. The dish is seasoned with a hint of ginger and garlic, making it a versatile option for any meal of the day that aligns with clean eating goals.

NUTRITION

526kcal
Protein
38.8g
Fat
27.6g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 cup Snap Peas (50g)

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Hemp Seeds

PREPARATION

  • 1

    Press and slice the tempeh into 1/2-inch thick pieces. In a shallow bowl, combine maple syrup, soy sauce, sesame oil, minced garlic, and grated ginger to make the glaze.

  • 2

    Marinate the tempeh slices in the glaze for at least 15 minutes, turning occasionally to ensure even coating.

  • 3

    While the tempeh marinates, chop the broccoli into florets, dice the red bell pepper, and prepare the snap peas by trimming their ends.

  • 4

    Heat a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes per side, until golden and slightly crispy. Remove from the pan and set aside.

  • 5

    In the same skillet, add the chopped vegetables and stir-fry for 4-5 minutes until they are crisp-tender.

  • 6

    Return the tempeh to the skillet with the vegetables, tossing gently to coat all ingredients in the remaining glaze. Cook together for an additional 2 minutes to blend the flavors.

  • 7

    Serve the dish warm, sprinkled with hemp seeds for an extra boost of protein and crunch.