Maple Glazed Tempeh Stir-Fry

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

Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry

Enjoy a vibrant mix of marinated tempeh, crisp bell peppers, broccoli, and carrots, all coated in a subtle maple glaze that brings a perfect balance of sweet and savory flavors. This dish is not only visually stunning with its palette of bright colors but also designed to deliver satisfying protein and wholesome goodness in every bite.

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NUTRITION

555kcal
Protein
41.5g
Fat
21.2g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

180 grams Tempeh

1 cup Broccoli (chopped, approx 91g)

1 medium Bell Pepper (approx 120g)

1 medium Carrot (approx 61g)

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Drain and press the tempeh for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a small bowl, combine maple syrup and low-sodium soy sauce. Toss the tempeh cubes in the glaze and let them marinate for at least 15 minutes.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the marinated tempeh to the skillet and stir-fry for 5-7 minutes, turning occasionally until lightly browned.

  • 5

    Incorporate chopped broccoli, sliced bell pepper, and carrot pieces into the skillet. Stir-fry with the tempeh for another 4-5 minutes until the vegetables are tender-crisp.

  • 6

    Taste and adjust seasoning if needed. Serve hot and enjoy your Maple Glazed Tempeh Stir-Fry.

Maple Glazed Tempeh Stir-Fry

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

Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry

Enjoy a vibrant mix of marinated tempeh, crisp bell peppers, broccoli, and carrots, all coated in a subtle maple glaze that brings a perfect balance of sweet and savory flavors. This dish is not only visually stunning with its palette of bright colors but also designed to deliver satisfying protein and wholesome goodness in every bite.

NUTRITION

555kcal
Protein
41.5g
Fat
21.2g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

180 grams Tempeh

1 cup Broccoli (chopped, approx 91g)

1 medium Bell Pepper (approx 120g)

1 medium Carrot (approx 61g)

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Drain and press the tempeh for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a small bowl, combine maple syrup and low-sodium soy sauce. Toss the tempeh cubes in the glaze and let them marinate for at least 15 minutes.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the marinated tempeh to the skillet and stir-fry for 5-7 minutes, turning occasionally until lightly browned.

  • 5

    Incorporate chopped broccoli, sliced bell pepper, and carrot pieces into the skillet. Stir-fry with the tempeh for another 4-5 minutes until the vegetables are tender-crisp.

  • 6

    Taste and adjust seasoning if needed. Serve hot and enjoy your Maple Glazed Tempeh Stir-Fry.