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 a vibrant plate of sweet and savory tempeh glazed in a maple-soy reduction paired with a medley of crispy, lightly sautéed vegetables. This recipe brings a delightful crunch and a burst of flavor, perfect for a nourishing meal any time of the day.

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NUTRITION

485kcal
Protein
36.5g
Fat
19.3g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Rice Vinegar

1 teaspoon Fresh Ginger, Grated

1 clove Garlic, Minced

100 grams Broccoli Florets

100 grams Red Bell Pepper, Sliced

50 grams Carrot, Julienne

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Press and cut the tempeh into 1/2-inch thick slices or cubes.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh for 3-4 minutes on each side until golden.

  • 4

    Pour the glaze over the tempeh and cook for another 2 minutes, allowing it to absorb the sticky flavors.

  • 5

    In a separate pan, heat the olive oil over medium-high heat, then add broccoli, red bell pepper, and carrot. Sauté for 4-5 minutes until the vegetables are crisp-tender.

  • 6

    Plate the glazed tempeh alongside the crispy vegetables, and drizzle any remaining sauce over the top before serving.

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 a vibrant plate of sweet and savory tempeh glazed in a maple-soy reduction paired with a medley of crispy, lightly sautéed vegetables. This recipe brings a delightful crunch and a burst of flavor, perfect for a nourishing meal any time of the day.

NUTRITION

485kcal
Protein
36.5g
Fat
19.3g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Rice Vinegar

1 teaspoon Fresh Ginger, Grated

1 clove Garlic, Minced

100 grams Broccoli Florets

100 grams Red Bell Pepper, Sliced

50 grams Carrot, Julienne

1 teaspoon Olive Oil

PREPARATION

  • 1

    Press and cut the tempeh into 1/2-inch thick slices or cubes.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh for 3-4 minutes on each side until golden.

  • 4

    Pour the glaze over the tempeh and cook for another 2 minutes, allowing it to absorb the sticky flavors.

  • 5

    In a separate pan, heat the olive oil over medium-high heat, then add broccoli, red bell pepper, and carrot. Sauté for 4-5 minutes until the vegetables are crisp-tender.

  • 6

    Plate the glazed tempeh alongside the crispy vegetables, and drizzle any remaining sauce over the top before serving.