Crispy Tofu-Free Tempeh Stir Fry with Edamame and Brown Rice

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

Crispy Tofu-Free Tempeh Stir Fry with Edamame and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu-Free Tempeh Stir Fry with Edamame and Brown Rice

Pan-seared chickpea tempeh and tender broccoli tossed in a savory ginger-garlic coconut aminos glaze, served over nutty brown rice with a sprinkle of toasted hemp hearts.

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NUTRITION

503kcal
Protein
39.2g
Fat
20.5g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

180g Chickpea Tempeh (Soy-Free)

50g Cooked Brown Rice

100g Broccoli Florets

50g Green Peas

10g Hemp Hearts

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 clove Fresh Garlic

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PREPARATION

  • 1

    Cut the soy-free chickpea tempeh into bite-sized cubes.

  • 2

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

  • 3

    Add the tempeh cubes to the skillet and sear for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.

  • 4

    Stir in the minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add the broccoli florets and green peas to the pan with a tablespoon of water, then cover with a lid for 2 minutes to lightly steam the vegetables.

  • 6

    Remove the lid and pour in the coconut aminos, tossing everything together to glaze the tempeh and vegetables evenly.

  • 7

    Place the warm brown rice in a bowl and top with the hot stir fry mixture.

  • 8

    Finish the dish by sprinkling the toasted hemp hearts over the top for an extra protein boost and nutty crunch.

Crispy Tofu-Free Tempeh Stir Fry with Edamame and Brown Rice

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

Crispy Tofu-Free Tempeh Stir Fry with Edamame and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu-Free Tempeh Stir Fry with Edamame and Brown Rice

Pan-seared chickpea tempeh and tender broccoli tossed in a savory ginger-garlic coconut aminos glaze, served over nutty brown rice with a sprinkle of toasted hemp hearts.

NUTRITION

503kcal
Protein
39.2g
Fat
20.5g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

180g Chickpea Tempeh (Soy-Free)

50g Cooked Brown Rice

100g Broccoli Florets

50g Green Peas

10g Hemp Hearts

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 clove Fresh Garlic

PREPARATION

  • 1

    Cut the soy-free chickpea tempeh into bite-sized cubes.

  • 2

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

  • 3

    Add the tempeh cubes to the skillet and sear for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.

  • 4

    Stir in the minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add the broccoli florets and green peas to the pan with a tablespoon of water, then cover with a lid for 2 minutes to lightly steam the vegetables.

  • 6

    Remove the lid and pour in the coconut aminos, tossing everything together to glaze the tempeh and vegetables evenly.

  • 7

    Place the warm brown rice in a bowl and top with the hot stir fry mixture.

  • 8

    Finish the dish by sprinkling the toasted hemp hearts over the top for an extra protein boost and nutty crunch.