Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

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

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

A vibrant stir-fry bursting with tender tempeh, crisp broccoli, sweet red bell pepper, and snap snow peas, all lightly glazed in a maple dressing and finished with a sprinkle of crunchy cashews. This dish is as pleasing to the eyes as it is to the palate, offering a satisfying blend of savory and sweet flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

561kcal
Protein
35.7g
Fat
28.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

150 g Tempeh

1 tbsp Maple Syrup

1 tsp Sesame Oil

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 cup Snow Peas

15 g Cashews, lightly chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, mix the maple syrup with the sesame oil to create the glaze.

  • 3

    Heat a non-stick pan over medium heat. Add the tempeh cubes and lightly sauté until they begin to brown, about 3-4 minutes.

  • 4

    Add the chopped broccoli, sliced red bell pepper, and snow peas to the pan, stirring occasionally to ensure even cooking until the vegetables are crisp-tender, about 5 minutes.

  • 5

    Drizzle the maple-sesame glaze over the tempeh and vegetables, stirring to coat evenly. Allow the glaze to caramelize slightly for 1-2 minutes.

  • 6

    Remove from heat, sprinkle with chopped cashews, and serve immediately.

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

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

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

A vibrant stir-fry bursting with tender tempeh, crisp broccoli, sweet red bell pepper, and snap snow peas, all lightly glazed in a maple dressing and finished with a sprinkle of crunchy cashews. This dish is as pleasing to the eyes as it is to the palate, offering a satisfying blend of savory and sweet flavors.

NUTRITION

561kcal
Protein
35.7g
Fat
28.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

150 g Tempeh

1 tbsp Maple Syrup

1 tsp Sesame Oil

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 cup Snow Peas

15 g Cashews, lightly chopped

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, mix the maple syrup with the sesame oil to create the glaze.

  • 3

    Heat a non-stick pan over medium heat. Add the tempeh cubes and lightly sauté until they begin to brown, about 3-4 minutes.

  • 4

    Add the chopped broccoli, sliced red bell pepper, and snow peas to the pan, stirring occasionally to ensure even cooking until the vegetables are crisp-tender, about 5 minutes.

  • 5

    Drizzle the maple-sesame glaze over the tempeh and vegetables, stirring to coat evenly. Allow the glaze to caramelize slightly for 1-2 minutes.

  • 6

    Remove from heat, sprinkle with chopped cashews, and serve immediately.