Sweet-Sticky Maple Tempeh with Sesame Vegetables

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

Sweet-Sticky Maple Tempeh with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Sesame Vegetables

Enjoy a vibrant and flavorful dish where nutty tempeh meets crisp, colorful vegetables glazed in a sweet-maple reduction, finished with a hint of sesame oil and seeds for an added crunch. This dish is both satisfying and balanced, perfect for a wholesome dinner that delights the senses.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
34.4g
Fat
23g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

100 grams Broccoli

70 grams Red Bell Pepper

50 grams Carrot

1 tablespoon Maple Syrup

1 teaspoon Sesame Oil

1 teaspoon Sesame Seeds

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Low Sodium Soy Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, whisk together maple syrup, soy sauce, minced garlic, grated ginger, and sesame oil.

  • 3

    Add the tempeh cubes to the marinade and let sit for at least 15 minutes.

  • 4

    While marinating, chop broccoli into florets, slice the red bell pepper into strips, and thinly slice the carrot.

  • 5

    Heat a non-stick skillet over medium heat and add the marinated tempeh, cooking until edges start to crisp, about 4-5 minutes.

  • 6

    Add the chopped vegetables to the skillet and stir-fry them with the tempeh for another 4-5 minutes until they are tender-crisp.

  • 7

    Drizzle any remaining marinade over the mixture and toss gently to coat evenly.

  • 8

    Finish by sprinkling sesame seeds on top before serving.

Sweet-Sticky Maple Tempeh with Sesame Vegetables

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

Sweet-Sticky Maple Tempeh with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Sesame Vegetables

Enjoy a vibrant and flavorful dish where nutty tempeh meets crisp, colorful vegetables glazed in a sweet-maple reduction, finished with a hint of sesame oil and seeds for an added crunch. This dish is both satisfying and balanced, perfect for a wholesome dinner that delights the senses.

NUTRITION

490kcal
Protein
34.4g
Fat
23g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

100 grams Broccoli

70 grams Red Bell Pepper

50 grams Carrot

1 tablespoon Maple Syrup

1 teaspoon Sesame Oil

1 teaspoon Sesame Seeds

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, whisk together maple syrup, soy sauce, minced garlic, grated ginger, and sesame oil.

  • 3

    Add the tempeh cubes to the marinade and let sit for at least 15 minutes.

  • 4

    While marinating, chop broccoli into florets, slice the red bell pepper into strips, and thinly slice the carrot.

  • 5

    Heat a non-stick skillet over medium heat and add the marinated tempeh, cooking until edges start to crisp, about 4-5 minutes.

  • 6

    Add the chopped vegetables to the skillet and stir-fry them with the tempeh for another 4-5 minutes until they are tender-crisp.

  • 7

    Drizzle any remaining marinade over the mixture and toss gently to coat evenly.

  • 8

    Finish by sprinkling sesame seeds on top before serving.