Creamy Tempeh and Vegetable Stir-Fry with Brown Rice

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

Creamy Tempeh and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Vegetable Stir-Fry with Brown Rice

Enjoy a satisfying and creamy stir-fry made with marinated tempeh, vibrant bell pepper, crisp snap peas, and tender carrots all tossed in a cashew cream sauce served over fluffy brown rice. This hearty vegan dish brings together wholesome flavors and textures for a comforting meal.

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NUTRITION

879kcal
Protein
44.6g
Fat
36.6g
Carbs
105.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup cooked Brown Rice (195g)

1 medium Red Bell Pepper

1 medium Carrot

1 cup Snap Peas

1/4 cup Cashew Cream

1 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Soy Sauce

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Slice the tempeh into thin strips and dice the onion, red bell pepper, and carrot. Trim the snap peas if needed.

  • 3

    In a small bowl, blend raw cashews with a little water until smooth to create a creamy cashew cream if not pre-made.

  • 4

    Heat a large non-stick skillet over medium heat. Add a splash of water or vegetable broth and stir-fry the diced onion, garlic, and ginger until fragrant and softened.

  • 5

    Add the tempeh strips to the skillet. Sauté lightly until they begin to brown, about 4-5 minutes.

  • 6

    Toss in the red bell pepper, carrot, and snap peas. Stir-fry the vegetables until they are tender-crisp, around 4-5 minutes.

  • 7

    Pour in the cashew cream and soy sauce, stirring thoroughly to coat the tempeh and vegetables. Allow the sauce to heat through and combine with the stir-fry for an additional 2 minutes.

  • 8

    Serve the creamy tempeh and vegetable stir-fry over the prepared brown rice, and enjoy your nutrient-packed, satisfying dinner.

Creamy Tempeh and Vegetable Stir-Fry with Brown Rice

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

Creamy Tempeh and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Vegetable Stir-Fry with Brown Rice

Enjoy a satisfying and creamy stir-fry made with marinated tempeh, vibrant bell pepper, crisp snap peas, and tender carrots all tossed in a cashew cream sauce served over fluffy brown rice. This hearty vegan dish brings together wholesome flavors and textures for a comforting meal.

NUTRITION

879kcal
Protein
44.6g
Fat
36.6g
Carbs
105.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup cooked Brown Rice (195g)

1 medium Red Bell Pepper

1 medium Carrot

1 cup Snap Peas

1/4 cup Cashew Cream

1 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Soy Sauce

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Slice the tempeh into thin strips and dice the onion, red bell pepper, and carrot. Trim the snap peas if needed.

  • 3

    In a small bowl, blend raw cashews with a little water until smooth to create a creamy cashew cream if not pre-made.

  • 4

    Heat a large non-stick skillet over medium heat. Add a splash of water or vegetable broth and stir-fry the diced onion, garlic, and ginger until fragrant and softened.

  • 5

    Add the tempeh strips to the skillet. Sauté lightly until they begin to brown, about 4-5 minutes.

  • 6

    Toss in the red bell pepper, carrot, and snap peas. Stir-fry the vegetables until they are tender-crisp, around 4-5 minutes.

  • 7

    Pour in the cashew cream and soy sauce, stirring thoroughly to coat the tempeh and vegetables. Allow the sauce to heat through and combine with the stir-fry for an additional 2 minutes.

  • 8

    Serve the creamy tempeh and vegetable stir-fry over the prepared brown rice, and enjoy your nutrient-packed, satisfying dinner.