Creamy Chickpea and Broccoli Stir Fry with Tempeh

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

Creamy Chickpea and Broccoli Stir Fry with Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Broccoli Stir Fry with Tempeh

Enjoy a delightful vegetarian stir fry featuring marinated tempeh, tender chickpeas, and fresh broccoli, all enveloped in a silky, light coconut milk sauce. This dish blends savory notes with a subtle creaminess that perfectly complements its hearty textures, making for a satisfying dinner that's both nutritious and delicious.

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NUTRITION

539kcal
Protein
40.0g
Fat
25.8g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1/2 cup cooked Chickpeas

1 cup chopped Broccoli

1/8 cup Light Coconut Milk

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 tablespoon Low Sodium Soy Sauce

Pinch of Red Pepper Flakes

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PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes. In a bowl, lightly marinate the tempeh cubes with 1 tablespoon soy sauce and a pinch of red pepper flakes.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet or wok over medium heat. Add the minced garlic and grated ginger, sauté until fragrant, about 30 seconds.

  • 3

    Add the marinated tempeh to the pan and stir fry for about 4-5 minutes until lightly browned on all sides.

  • 4

    Stir in the chopped broccoli and cooked chickpeas. Sauté for another 3 minutes, letting the broccoli soften slightly while retaining a crisp texture.

  • 5

    Pour in the light coconut milk, stirring gently to coat all the ingredients in a creamy sauce. Allow the mixture to simmer for an additional 2 minutes for flavors to meld.

  • 6

    Taste and adjust seasoning if needed. Serve hot as a balanced, protein-packed dinner.

Creamy Chickpea and Broccoli Stir Fry with Tempeh

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

Creamy Chickpea and Broccoli Stir Fry with Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Broccoli Stir Fry with Tempeh

Enjoy a delightful vegetarian stir fry featuring marinated tempeh, tender chickpeas, and fresh broccoli, all enveloped in a silky, light coconut milk sauce. This dish blends savory notes with a subtle creaminess that perfectly complements its hearty textures, making for a satisfying dinner that's both nutritious and delicious.

NUTRITION

539kcal
Protein
40.0g
Fat
25.8g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1/2 cup cooked Chickpeas

1 cup chopped Broccoli

1/8 cup Light Coconut Milk

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 tablespoon Low Sodium Soy Sauce

Pinch of Red Pepper Flakes

PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes. In a bowl, lightly marinate the tempeh cubes with 1 tablespoon soy sauce and a pinch of red pepper flakes.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet or wok over medium heat. Add the minced garlic and grated ginger, sauté until fragrant, about 30 seconds.

  • 3

    Add the marinated tempeh to the pan and stir fry for about 4-5 minutes until lightly browned on all sides.

  • 4

    Stir in the chopped broccoli and cooked chickpeas. Sauté for another 3 minutes, letting the broccoli soften slightly while retaining a crisp texture.

  • 5

    Pour in the light coconut milk, stirring gently to coat all the ingredients in a creamy sauce. Allow the mixture to simmer for an additional 2 minutes for flavors to meld.

  • 6

    Taste and adjust seasoning if needed. Serve hot as a balanced, protein-packed dinner.