Lentil and Mushroom Protein Stir-Fry with Broccoli

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

Lentil and Mushroom Protein Stir-Fry with Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Protein Stir-Fry with Broccoli

Sautéed tempeh and earthy lentils tossed with crisp broccoli and mushrooms in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

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NUTRITION

420kcal
Protein
36.8g
Fat
17.4g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

80 grams Cooked Lentils

120 grams Broccoli Florets

80 grams Sliced Mushrooms

1 teaspoon Toasted Sesame Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

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PREPARATION

  • 1

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

  • 2

    Crumble the tempeh into the pan and sauté until golden brown and crispy.

  • 3

    Add the sliced mushrooms and broccoli florets, stir-frying until the vegetables are tender-crisp.

  • 4

    Stir in the minced garlic and grated ginger, cooking for one minute until fragrant.

  • 5

    Fold in the cooked lentils and coconut aminos, tossing everything together until heated through and well coated.

  • 6

    Serve immediately in a bowl, garnished with optional red pepper flakes if desired.

Lentil and Mushroom Protein Stir-Fry with Broccoli

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

Lentil and Mushroom Protein Stir-Fry with Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Protein Stir-Fry with Broccoli

Sautéed tempeh and earthy lentils tossed with crisp broccoli and mushrooms in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

NUTRITION

420kcal
Protein
36.8g
Fat
17.4g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

80 grams Cooked Lentils

120 grams Broccoli Florets

80 grams Sliced Mushrooms

1 teaspoon Toasted Sesame Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

  • 1

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

  • 2

    Crumble the tempeh into the pan and sauté until golden brown and crispy.

  • 3

    Add the sliced mushrooms and broccoli florets, stir-frying until the vegetables are tender-crisp.

  • 4

    Stir in the minced garlic and grated ginger, cooking for one minute until fragrant.

  • 5

    Fold in the cooked lentils and coconut aminos, tossing everything together until heated through and well coated.

  • 6

    Serve immediately in a bowl, garnished with optional red pepper flakes if desired.