Chickpea Tempeh Stir-Fry with Edamame and Quinoa

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

Chickpea Tempeh Stir-Fry with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Chickpea Tempeh Stir-Fry with Edamame and Quinoa

Enjoy a vibrant vegan stir-fry featuring savory tempeh, hearty chickpeas, protein-packed edamame and a light serving of quinoa. This colorful dish is accented with red bell pepper, red onion, garlic and a hint of fresh ginger, all lightly sautéed in a minimal spray of oil for a satisfying and balanced dinner.

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NUTRITION

511kcal
Protein
39.5g
Fat
18.6g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/3 cup Chickpeas (approx. 54g)

2/3 cup Shelled Edamame (approx. 104g)

1/3 cup Cooked Quinoa (approx. 74g)

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Fresh Ginger

Sesame Oil Cooking Spray

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Rinse and drain the chickpeas if using canned. Lightly mash a few to create a varied texture.

  • 3

    Prepare the edamame by ensuring they are thawed if frozen.

  • 4

    Dice the red bell pepper and slice the red onion thinly. Mince the garlic and grate the fresh ginger.

  • 5

    In a large non-stick pan, heat using a light spray of sesame oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant.

  • 6

    Add the tempeh cubes to the pan and sauté for 3-4 minutes until they begin to brown slightly.

  • 7

    Mix in the chickpeas, edamame, red bell pepper, and red onion. Stir-fry for an additional 4-5 minutes until the vegetables are tender-crisp.

  • 8

    Gently fold in the cooked quinoa, ensuring even distribution throughout the stir-fry. Warm through for 1-2 minutes.

  • 9

    Season with salt, pepper, or your preferred low-sodium seasoning to taste, and serve warm.

Chickpea Tempeh Stir-Fry with Edamame and Quinoa

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

Chickpea Tempeh Stir-Fry with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Chickpea Tempeh Stir-Fry with Edamame and Quinoa

Enjoy a vibrant vegan stir-fry featuring savory tempeh, hearty chickpeas, protein-packed edamame and a light serving of quinoa. This colorful dish is accented with red bell pepper, red onion, garlic and a hint of fresh ginger, all lightly sautéed in a minimal spray of oil for a satisfying and balanced dinner.

NUTRITION

511kcal
Protein
39.5g
Fat
18.6g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/3 cup Chickpeas (approx. 54g)

2/3 cup Shelled Edamame (approx. 104g)

1/3 cup Cooked Quinoa (approx. 74g)

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Fresh Ginger

Sesame Oil Cooking Spray

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Rinse and drain the chickpeas if using canned. Lightly mash a few to create a varied texture.

  • 3

    Prepare the edamame by ensuring they are thawed if frozen.

  • 4

    Dice the red bell pepper and slice the red onion thinly. Mince the garlic and grate the fresh ginger.

  • 5

    In a large non-stick pan, heat using a light spray of sesame oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant.

  • 6

    Add the tempeh cubes to the pan and sauté for 3-4 minutes until they begin to brown slightly.

  • 7

    Mix in the chickpeas, edamame, red bell pepper, and red onion. Stir-fry for an additional 4-5 minutes until the vegetables are tender-crisp.

  • 8

    Gently fold in the cooked quinoa, ensuring even distribution throughout the stir-fry. Warm through for 1-2 minutes.

  • 9

    Season with salt, pepper, or your preferred low-sodium seasoning to taste, and serve warm.