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 dish featuring nutty, protein-packed tempeh glazed in a sweet maple syrup reduction paired with crisp, colorful vegetables. This dish offers an elegant balance of flavors and textures that's perfect for a lively dinner or even as a satisfying lunch.

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NUTRITION

508kcal
Protein
37.7g
Fat
23.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh

1 cup chopped Broccoli (156g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Snap Peas (50g)

1 tbsp Maple Syrup

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick strips. Steam or lightly pan-fry the tempeh for a few minutes to reduce any bitterness.

  • 2

    In a small bowl, whisk together the maple syrup and olive oil.

  • 3

    In a large non-stick skillet over medium heat, add the tempeh strips and cook until lightly browned on both sides.

  • 4

    Add broccoli, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables until they are crisp-tender, about 4-5 minutes.

  • 5

    Drizzle the maple syrup mixture over the tempeh and vegetables. Toss to evenly coat and cook for an additional 1-2 minutes until the glaze thickens slightly.

  • 6

    Serve immediately while hot, enjoying the sweet and sticky glaze with the crunch of fresh vegetables.

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 dish featuring nutty, protein-packed tempeh glazed in a sweet maple syrup reduction paired with crisp, colorful vegetables. This dish offers an elegant balance of flavors and textures that's perfect for a lively dinner or even as a satisfying lunch.

NUTRITION

508kcal
Protein
37.7g
Fat
23.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh

1 cup chopped Broccoli (156g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Snap Peas (50g)

1 tbsp Maple Syrup

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick strips. Steam or lightly pan-fry the tempeh for a few minutes to reduce any bitterness.

  • 2

    In a small bowl, whisk together the maple syrup and olive oil.

  • 3

    In a large non-stick skillet over medium heat, add the tempeh strips and cook until lightly browned on both sides.

  • 4

    Add broccoli, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables until they are crisp-tender, about 4-5 minutes.

  • 5

    Drizzle the maple syrup mixture over the tempeh and vegetables. Toss to evenly coat and cook for an additional 1-2 minutes until the glaze thickens slightly.

  • 6

    Serve immediately while hot, enjoying the sweet and sticky glaze with the crunch of fresh vegetables.