Crispy Maple Glazed Tempeh with Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Maple Glazed Tempeh with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh with Roasted Brussels Sprouts

Savor this vibrant dish where crispy, pan-fried tempeh is luxuriously coated in a sweet maple glaze and paired with perfectly roasted Brussels sprouts. The balance of savory, sweet, and nutty flavors makes it an ideal meal for any time of day, delivering a delightful crunch and a tender bite in every mouthful.

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NUTRITION

569kcal
Protein
34.5g
Fat
28g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

150 grams Brussels Sprouts

1 tablespoon Maple Syrup

1 tablespoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the Brussels sprouts.

  • 2

    Cut the tempeh into bite-sized cubes or thin strips. In a shallow dish, toss the tempeh with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the tempeh and cook for about 4-5 minutes on each side until the pieces become golden and crispy. Remove the tempeh from the pan and set aside.

  • 4

    While the tempeh is cooking, trim and halve the Brussels sprouts. Toss them with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the Brussels sprouts in the preheated oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    In the same pan used for the tempeh, lower the heat to medium and add the maple syrup. Return the crispy tempeh to the pan and gently toss to coat all pieces in the warm glaze. Let it simmer for 1-2 minutes so the glaze thickens slightly.

  • 7

    Plate the maple glazed tempeh alongside the roasted Brussels sprouts and serve immediately for a satisfying, balanced meal.

Crispy Maple Glazed Tempeh with Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Maple Glazed Tempeh with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh with Roasted Brussels Sprouts

Savor this vibrant dish where crispy, pan-fried tempeh is luxuriously coated in a sweet maple glaze and paired with perfectly roasted Brussels sprouts. The balance of savory, sweet, and nutty flavors makes it an ideal meal for any time of day, delivering a delightful crunch and a tender bite in every mouthful.

NUTRITION

569kcal
Protein
34.5g
Fat
28g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

150 grams Brussels Sprouts

1 tablespoon Maple Syrup

1 tablespoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the Brussels sprouts.

  • 2

    Cut the tempeh into bite-sized cubes or thin strips. In a shallow dish, toss the tempeh with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the tempeh and cook for about 4-5 minutes on each side until the pieces become golden and crispy. Remove the tempeh from the pan and set aside.

  • 4

    While the tempeh is cooking, trim and halve the Brussels sprouts. Toss them with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the Brussels sprouts in the preheated oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    In the same pan used for the tempeh, lower the heat to medium and add the maple syrup. Return the crispy tempeh to the pan and gently toss to coat all pieces in the warm glaze. Let it simmer for 1-2 minutes so the glaze thickens slightly.

  • 7

    Plate the maple glazed tempeh alongside the roasted Brussels sprouts and serve immediately for a satisfying, balanced meal.