Crispy Tempeh with Roasted Vegetables and Creamy Peanut Sauce

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

Crispy Tempeh with Roasted Vegetables and Creamy Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Vegetables and Creamy Peanut Sauce

Enjoy a vibrant plate of crispy, marinated tempeh paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, all drizzled with a luscious, creamy peanut sauce. The flavors meld beautifully for a satisfying dinner that’s both hearty and refreshing.

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NUTRITION

445kcal
Protein
34g
Fat
27.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

75g Broccoli

75g Red Bell Pepper

75g Zucchini

1 tsp Olive Oil

1 tbsp Peanut Butter

1 tsp Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into thin, bite-sized strips and marinate it in soy sauce for at least 15 minutes.

  • 3

    Chop the broccoli, red bell pepper, and zucchini into uniform pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Arrange the marinated tempeh and vegetables on a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, turning halfway through, until the tempeh is crispy and the vegetables are tender and slightly charred.

  • 6

    Meanwhile, in a small bowl, whisk together the peanut butter with a little warm water to achieve a creamy consistency. Adjust seasoning with a pinch of salt or a dash of soy sauce if desired.

  • 7

    Plate the roasted tempeh and vegetables, then drizzle the creamy peanut sauce over the top or serve on the side for dipping.

Crispy Tempeh with Roasted Vegetables and Creamy Peanut Sauce

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

Crispy Tempeh with Roasted Vegetables and Creamy Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Vegetables and Creamy Peanut Sauce

Enjoy a vibrant plate of crispy, marinated tempeh paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, all drizzled with a luscious, creamy peanut sauce. The flavors meld beautifully for a satisfying dinner that’s both hearty and refreshing.

NUTRITION

445kcal
Protein
34g
Fat
27.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

75g Broccoli

75g Red Bell Pepper

75g Zucchini

1 tsp Olive Oil

1 tbsp Peanut Butter

1 tsp Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into thin, bite-sized strips and marinate it in soy sauce for at least 15 minutes.

  • 3

    Chop the broccoli, red bell pepper, and zucchini into uniform pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Arrange the marinated tempeh and vegetables on a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, turning halfway through, until the tempeh is crispy and the vegetables are tender and slightly charred.

  • 6

    Meanwhile, in a small bowl, whisk together the peanut butter with a little warm water to achieve a creamy consistency. Adjust seasoning with a pinch of salt or a dash of soy sauce if desired.

  • 7

    Plate the roasted tempeh and vegetables, then drizzle the creamy peanut sauce over the top or serve on the side for dipping.