Lentil and Mushroom Stir Fry with Tempeh Strips

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

Lentil and Mushroom Stir Fry with Tempeh Strips

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stir Fry with Tempeh Strips

Sautéed tempeh strips and earthy lentils tossed with crisp broccoli and mushrooms in a zesty ginger-garlic sauce.

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NUTRITION

487kcal
Protein
43.6g
Fat
19.4g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh, sliced into strips

100 grams Cooked Lentils

1 cup White Mushrooms, sliced

1 cup Broccoli florets

1 tablespoon Liquid Aminos

0.5 teaspoon Avocado Oil

1 clove Garlic, minced

1 teaspoon Ginger root, grated

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PREPARATION

  • 1

    Slice the tempeh into thin, even strips to ensure they crisp up nicely in the pan.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tempeh strips to the skillet and sear for 3-4 minutes per side until they are golden brown and firm.

  • 4

    Toss in the sliced mushrooms and broccoli florets, stir-frying for another 5 minutes until the vegetables are tender yet still vibrant.

  • 5

    Add the cooked lentils, minced garlic, and grated ginger to the pan, stirring constantly for 1-2 minutes to release the aromatics without burning them.

  • 6

    Drizzle the liquid aminos over the entire mixture and toss well to coat every ingredient.

  • 7

    Continue cooking for another minute until the sauce has slightly thickened and everything is heated through.

  • 8

    Serve the stir fry immediately in a shallow bowl while the tempeh is still crisp.

Lentil and Mushroom Stir Fry with Tempeh Strips

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

Lentil and Mushroom Stir Fry with Tempeh Strips

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stir Fry with Tempeh Strips

Sautéed tempeh strips and earthy lentils tossed with crisp broccoli and mushrooms in a zesty ginger-garlic sauce.

NUTRITION

487kcal
Protein
43.6g
Fat
19.4g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh, sliced into strips

100 grams Cooked Lentils

1 cup White Mushrooms, sliced

1 cup Broccoli florets

1 tablespoon Liquid Aminos

0.5 teaspoon Avocado Oil

1 clove Garlic, minced

1 teaspoon Ginger root, grated

PREPARATION

  • 1

    Slice the tempeh into thin, even strips to ensure they crisp up nicely in the pan.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tempeh strips to the skillet and sear for 3-4 minutes per side until they are golden brown and firm.

  • 4

    Toss in the sliced mushrooms and broccoli florets, stir-frying for another 5 minutes until the vegetables are tender yet still vibrant.

  • 5

    Add the cooked lentils, minced garlic, and grated ginger to the pan, stirring constantly for 1-2 minutes to release the aromatics without burning them.

  • 6

    Drizzle the liquid aminos over the entire mixture and toss well to coat every ingredient.

  • 7

    Continue cooking for another minute until the sauce has slightly thickened and everything is heated through.

  • 8

    Serve the stir fry immediately in a shallow bowl while the tempeh is still crisp.