Name: Maple Glazed Tempeh and Fresh Vegetable Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Tempeh; 100g Broccoli; 100g Red Bell Pepper; 50g Carrot; 1 tbsp Maple Syrup; 1 tbsp Low-Sodium Soy Sauce; 1 clove Garlic; 1 tsp Olive Oil

Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

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

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

Savor the delightful contrast of nutty tempeh smothered in a sweet maple glaze with a medley of fresh vegetables. This vibrant stir-fry combines the satisfying protein punch of tempeh with the crisp textures and flavors of broccoli, red bell pepper, and carrot, all harmonized by a light soy and garlic infusion.

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NUTRITION

Protein

35.5g

Fat

18.8g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Broccoli

100g Red Bell Pepper

50g Carrot

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

1
Press and cube the tempeh into bite-sized pieces.
2
In a small bowl, whisk together maple syrup and low-sodium soy sauce. Set aside.
3
Heat olive oil in a non-stick skillet or wok over medium heat.
4
Add minced garlic and sauté until fragrant, about 30 seconds.
5
Add cubed tempeh and stir-fry for 3-4 minutes until slightly golden.
6
Add chopped broccoli, sliced red bell pepper, and julienned carrot to the pan.
7
Pour the maple-soy mixture over the tempeh and vegetables, stirring to coat evenly.
8
Continue to stir-fry for another 4-5 minutes so the vegetables are tender yet crisp.
9
Taste and adjust seasoning if needed, then serve hot.