Creamy Tempeh and Vegetable Stir-Fry with Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Vegetable Stir-Fry with Edamame

Enjoy a vibrant stir-fry featuring marinated tempeh, crisp-edged vegetables, and tender edamame tossed in a rich, creamy coconut sauce with aromatic garlic and ginger. This vegan dish offers a harmonious blend of textures and flavors, making it a satisfying and nutritious dinner option.

Try 7 days free, then $12.99 / mo.

NUTRITION

511kcal
Protein
40.9g
Fat
26.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

½ cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Spinach

½ cup Mushrooms

¼ cup Light Coconut Milk

½ tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press and cut the tempeh into bite-sized cubes. In a bowl, toss tempeh with a splash of water and a pinch of salt to marinate briefly.

  • 2

    Heat ½ tsp olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.

  • 3

    Add the cubed tempeh to the skillet. Sauté for 5-7 minutes until lightly golden on all sides.

  • 4

    Toss in the sliced red bell pepper and mushrooms. Stir-fry for another 3-4 minutes until the vegetables begin to soften.

  • 5

    Mix in the shelled edamame and spinach, stirring until the spinach wilts slightly.

  • 6

    Pour in the light coconut milk and stir to coat the tempeh and vegetables in a creamy sauce. Let the mixture simmer for 2 minutes to meld the flavors.

  • 7

    Taste and season with salt and pepper as desired before serving. Enjoy your creamy and flavorful vegan stir-fry!

Creamy Tempeh and Vegetable Stir-Fry with Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Vegetable Stir-Fry with Edamame

Enjoy a vibrant stir-fry featuring marinated tempeh, crisp-edged vegetables, and tender edamame tossed in a rich, creamy coconut sauce with aromatic garlic and ginger. This vegan dish offers a harmonious blend of textures and flavors, making it a satisfying and nutritious dinner option.

NUTRITION

511kcal
Protein
40.9g
Fat
26.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

½ cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Spinach

½ cup Mushrooms

¼ cup Light Coconut Milk

½ tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Press and cut the tempeh into bite-sized cubes. In a bowl, toss tempeh with a splash of water and a pinch of salt to marinate briefly.

  • 2

    Heat ½ tsp olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.

  • 3

    Add the cubed tempeh to the skillet. Sauté for 5-7 minutes until lightly golden on all sides.

  • 4

    Toss in the sliced red bell pepper and mushrooms. Stir-fry for another 3-4 minutes until the vegetables begin to soften.

  • 5

    Mix in the shelled edamame and spinach, stirring until the spinach wilts slightly.

  • 6

    Pour in the light coconut milk and stir to coat the tempeh and vegetables in a creamy sauce. Let the mixture simmer for 2 minutes to meld the flavors.

  • 7

    Taste and season with salt and pepper as desired before serving. Enjoy your creamy and flavorful vegan stir-fry!