Crispy Tempeh and Edamame Stir Fry with Brown Rice

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

Crispy Tempeh and Edamame Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Edamame Stir Fry with Brown Rice

Savor a vibrant stir fry featuring crispy, marinated tempeh and tender edamame tossed with fresh red bell pepper and aromatics. This vegan meal is light yet satisfying, offering a delightful crunch paired with the nutty flavor of brown rice, all brought together by a delicate splash of soy sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
41.9g
Fat
18.8g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

90g Shelled Edamame

1/3 cup Cooked Brown Rice (approx. 74g)

1/2 medium Red Bell Pepper

2 cloves Garlic

1 tsp Fresh Ginger

2/3 tbsp Soy Sauce

Non-Stick Cooking Spray

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside. In a shallow dish, lightly coat the tempeh with a splash of soy sauce and let it marinate for 10 minutes.

  • 2

    Heat a non-stick pan over medium-high heat and spray lightly with cooking spray. Add the tempeh cubes and sauté until they develop a crispy, golden exterior, about 5-7 minutes. Remove tempeh from the pan and set aside.

  • 3

    In the same pan, add a bit more cooking spray if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 4

    Add the shelled edamame and sliced red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Return the crispy tempeh to the pan and gently toss to combine with the vegetables. Pour in the remaining soy sauce to coat evenly.

  • 6

    Plate the stir fry over a serving of 1/3 cup cooked brown rice. Enjoy your balanced vegan dinner!

Crispy Tempeh and Edamame Stir Fry with Brown Rice

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

Crispy Tempeh and Edamame Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Edamame Stir Fry with Brown Rice

Savor a vibrant stir fry featuring crispy, marinated tempeh and tender edamame tossed with fresh red bell pepper and aromatics. This vegan meal is light yet satisfying, offering a delightful crunch paired with the nutty flavor of brown rice, all brought together by a delicate splash of soy sauce.

NUTRITION

491kcal
Protein
41.9g
Fat
18.8g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

90g Shelled Edamame

1/3 cup Cooked Brown Rice (approx. 74g)

1/2 medium Red Bell Pepper

2 cloves Garlic

1 tsp Fresh Ginger

2/3 tbsp Soy Sauce

Non-Stick Cooking Spray

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside. In a shallow dish, lightly coat the tempeh with a splash of soy sauce and let it marinate for 10 minutes.

  • 2

    Heat a non-stick pan over medium-high heat and spray lightly with cooking spray. Add the tempeh cubes and sauté until they develop a crispy, golden exterior, about 5-7 minutes. Remove tempeh from the pan and set aside.

  • 3

    In the same pan, add a bit more cooking spray if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 4

    Add the shelled edamame and sliced red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Return the crispy tempeh to the pan and gently toss to combine with the vegetables. Pour in the remaining soy sauce to coat evenly.

  • 6

    Plate the stir fry over a serving of 1/3 cup cooked brown rice. Enjoy your balanced vegan dinner!