Crispy Tempeh and Quinoa Stir Fry with Edamame

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

Crispy Tempeh and Quinoa Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Stir Fry with Edamame

Enjoy a vibrant, protein-packed vegan stir fry featuring crispy marinated tempeh, fluffy quinoa, and tender edamame, all tossed with red bell pepper and a touch of ginger and garlic. This dish delivers a satisfying crunch with a harmonious blend of savory and tangy flavors, perfect for a nutritious dinner.

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NUTRITION

512kcal
Protein
40.7g
Fat
21.2g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/2 cup Red Bell Pepper

1 tbsp Low-Sodium Soy Sauce

1/2 tsp Sesame Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Press the tempeh gently with a paper towel to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a shallow dish, marinate the tempeh cubes with half of the soy sauce, a pinch of minced ginger, and garlic. Let sit for 10 minutes.

  • 3

    While marinating, heat a non-stick skillet over medium heat. Add the marinated tempeh and stir-fry until golden and crispy on all sides, about 5-7 minutes.

  • 4

    Add the red bell pepper to the skillet and continue stir-frying for another 2 minutes until slightly softened.

  • 5

    Stir in the cooked quinoa and shelled edamame, then drizzle with the remaining soy sauce and sesame oil. Toss gently to combine and heat through.

  • 6

    Finish by adding the remaining minced ginger and garlic for a burst of fresh flavor, stirring for an additional minute.

  • 7

    Serve warm and enjoy your balanced, protein-packed vegan dinner.

Crispy Tempeh and Quinoa Stir Fry with Edamame

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

Crispy Tempeh and Quinoa Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Stir Fry with Edamame

Enjoy a vibrant, protein-packed vegan stir fry featuring crispy marinated tempeh, fluffy quinoa, and tender edamame, all tossed with red bell pepper and a touch of ginger and garlic. This dish delivers a satisfying crunch with a harmonious blend of savory and tangy flavors, perfect for a nutritious dinner.

NUTRITION

512kcal
Protein
40.7g
Fat
21.2g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/2 cup Red Bell Pepper

1 tbsp Low-Sodium Soy Sauce

1/2 tsp Sesame Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Press the tempeh gently with a paper towel to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a shallow dish, marinate the tempeh cubes with half of the soy sauce, a pinch of minced ginger, and garlic. Let sit for 10 minutes.

  • 3

    While marinating, heat a non-stick skillet over medium heat. Add the marinated tempeh and stir-fry until golden and crispy on all sides, about 5-7 minutes.

  • 4

    Add the red bell pepper to the skillet and continue stir-frying for another 2 minutes until slightly softened.

  • 5

    Stir in the cooked quinoa and shelled edamame, then drizzle with the remaining soy sauce and sesame oil. Toss gently to combine and heat through.

  • 6

    Finish by adding the remaining minced ginger and garlic for a burst of fresh flavor, stirring for an additional minute.

  • 7

    Serve warm and enjoy your balanced, protein-packed vegan dinner.