Sticky Maple Ginger Tempeh with Crispy Vegetables

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

Sticky Maple Ginger Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Maple Ginger Tempeh with Crispy Vegetables

Savor the perfect blend of sweet, tangy, and savory notes in this delightful dish. The marinated tempeh, caramelized in a sticky maple-ginger sauce, pairs beautifully with a medley of crispy, roasted vegetables for a refreshing, nutrient-packed meal that’s as visually appealing as it is delicious.

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NUTRITION

451kcal
Protein
34.1g
Fat
21.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Broccoli

50g Red Bell Pepper

50g Carrot

1 tbsp Sesame Seeds

1 tbsp Maple Syrup

1 tsp Fresh Ginger, grated

1 tsp Soy Sauce

1 tsp Rice Vinegar

1 dash Sriracha Sauce

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PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. In a small bowl, mix the maple syrup, grated ginger, soy sauce, rice vinegar, and a dash of sriracha to create your sticky glaze.

  • 2

    Marinate the tempeh in half of the glaze for at least 15 minutes.

  • 3

    Preheat your pan over medium heat. Sauté the remaining tempeh marinade until it becomes bubbly and slightly thickened, then add the marinated tempeh to the pan and cook until edges are caramelized.

  • 4

    While the tempeh is cooking, chop the broccoli, red bell pepper, and carrot into bite-sized pieces. Toss them with a little salt, pepper, and a tiny drizzle of oil if desired.

  • 5

    In a separate skillet or in the oven at 425°F, roast or sauté the vegetables until they are just tender yet maintain a crisp texture.

  • 6

    Plate the caramelized tempeh alongside the crispy vegetables and sprinkle with sesame seeds for a finishing touch. Serve warm and enjoy the balanced blend of flavors.

Sticky Maple Ginger Tempeh with Crispy Vegetables

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

Sticky Maple Ginger Tempeh with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Maple Ginger Tempeh with Crispy Vegetables

Savor the perfect blend of sweet, tangy, and savory notes in this delightful dish. The marinated tempeh, caramelized in a sticky maple-ginger sauce, pairs beautifully with a medley of crispy, roasted vegetables for a refreshing, nutrient-packed meal that’s as visually appealing as it is delicious.

NUTRITION

451kcal
Protein
34.1g
Fat
21.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Broccoli

50g Red Bell Pepper

50g Carrot

1 tbsp Sesame Seeds

1 tbsp Maple Syrup

1 tsp Fresh Ginger, grated

1 tsp Soy Sauce

1 tsp Rice Vinegar

1 dash Sriracha Sauce

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. In a small bowl, mix the maple syrup, grated ginger, soy sauce, rice vinegar, and a dash of sriracha to create your sticky glaze.

  • 2

    Marinate the tempeh in half of the glaze for at least 15 minutes.

  • 3

    Preheat your pan over medium heat. Sauté the remaining tempeh marinade until it becomes bubbly and slightly thickened, then add the marinated tempeh to the pan and cook until edges are caramelized.

  • 4

    While the tempeh is cooking, chop the broccoli, red bell pepper, and carrot into bite-sized pieces. Toss them with a little salt, pepper, and a tiny drizzle of oil if desired.

  • 5

    In a separate skillet or in the oven at 425°F, roast or sauté the vegetables until they are just tender yet maintain a crisp texture.

  • 6

    Plate the caramelized tempeh alongside the crispy vegetables and sprinkle with sesame seeds for a finishing touch. Serve warm and enjoy the balanced blend of flavors.