Creamy Chickpea and Tempeh Stir Fry with Zucchini Noodles

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

Creamy Chickpea and Tempeh Stir Fry with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Tempeh Stir Fry with Zucchini Noodles

Savor a vibrant, satisfying vegan stir fry that combines savory tempeh, creamy chickpeas, and tender edamame tossed with spiralized zucchini noodles. Enhanced with a subtle burst of nutritional yeast and aromatic ginger and garlic, this dish offers a silky, light, and refreshing sauce that gently eases bloating while keeping your macros in check.

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NUTRITION

521kcal
Protein
47.7g
Fat
19.7g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

1/2 cup cooked Chickpeas (approx. 82g)

1 medium Zucchini (spiralized)

1/4 cup Shelled Edamame (approx. 40g)

2 tbsp Nutritional Yeast

1 tsp minced Fresh Ginger

1 clove minced Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Press and cube the tempeh, then lightly steam for 3 minutes to remove any bitterness.

  • 2

    Heat a non-stick pan over medium heat and add the tempeh. Sauté until the cubes are golden on all sides, about 5-7 minutes.

  • 3

    Add the minced garlic and ginger to the pan, stirring briefly until fragrant.

  • 4

    Stir in the chickpeas and shelled edamame. Cook for 2-3 minutes to warm them through.

  • 5

    Add the spiralized zucchini noodles and toss gently to mix with the other ingredients.

  • 6

    Mix in the nutritional yeast and drizzle with lemon juice, then season with salt and pepper to taste.

  • 7

    Cook for another 2 minutes until the zucchini noodles are just tender but still retain their crunch.

  • 8

    Serve immediately while warm to enjoy the creamy, tangy texture that eases bloating while delighting your palate.

Creamy Chickpea and Tempeh Stir Fry with Zucchini Noodles

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

Creamy Chickpea and Tempeh Stir Fry with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Tempeh Stir Fry with Zucchini Noodles

Savor a vibrant, satisfying vegan stir fry that combines savory tempeh, creamy chickpeas, and tender edamame tossed with spiralized zucchini noodles. Enhanced with a subtle burst of nutritional yeast and aromatic ginger and garlic, this dish offers a silky, light, and refreshing sauce that gently eases bloating while keeping your macros in check.

NUTRITION

521kcal
Protein
47.7g
Fat
19.7g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

1/2 cup cooked Chickpeas (approx. 82g)

1 medium Zucchini (spiralized)

1/4 cup Shelled Edamame (approx. 40g)

2 tbsp Nutritional Yeast

1 tsp minced Fresh Ginger

1 clove minced Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Press and cube the tempeh, then lightly steam for 3 minutes to remove any bitterness.

  • 2

    Heat a non-stick pan over medium heat and add the tempeh. Sauté until the cubes are golden on all sides, about 5-7 minutes.

  • 3

    Add the minced garlic and ginger to the pan, stirring briefly until fragrant.

  • 4

    Stir in the chickpeas and shelled edamame. Cook for 2-3 minutes to warm them through.

  • 5

    Add the spiralized zucchini noodles and toss gently to mix with the other ingredients.

  • 6

    Mix in the nutritional yeast and drizzle with lemon juice, then season with salt and pepper to taste.

  • 7

    Cook for another 2 minutes until the zucchini noodles are just tender but still retain their crunch.

  • 8

    Serve immediately while warm to enjoy the creamy, tangy texture that eases bloating while delighting your palate.