Name: Caramelized Teriyaki Tempeh & Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tempeh; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Shelled edamame; 0 tbsp Olive oil; 2 tbsp Tamari; 1 tsp Maple syrup; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Caramelized Teriyaki Tempeh & Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Caramelized Teriyaki Tempeh & Roasted Vegetables

Pan-seared tempeh glazed in a savory-sweet tamari reduction, served with vibrant roasted broccoli and peppers for a satisfying crunch.

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NUTRITION

Protein

48.9g

Fat

24.9g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Shelled edamame

0 tbsp Olive oil

2 tbsp Tamari

1 tsp Maple syrup

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and toss broccoli and bell peppers with olive oil, salt, and pepper on a baking sheet.
2
Roast the vegetables for 15-20 minutes until tender and slightly charred.
3
While roasting, slice tempeh into bite-sized cubes and whisk tamari, maple syrup, minced ginger, and minced garlic in a small bowl.
4
Heat a non-stick skillet over medium-high heat and sear tempeh cubes until golden brown on all sides.
5
Pour the tamari mixture over the tempeh, stirring constantly until the sauce thickens and forms a sticky glaze.
6
Stir in the shelled edamame to warm through, then serve alongside the roasted vegetables.