Hearty Tempeh and Black Bean Stir-Fry with Edamame

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

Hearty Tempeh and Black Bean Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Hearty Tempeh and Black Bean Stir-Fry with Edamame

Sautéed tempeh, black beans, and edamame tossed with vibrant peppers and broccoli in a ginger-garlic sauce, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

505kcal
Protein
41.3g
Fat
19.1g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, cubed

1/2 cup cooked Black Beans

1/2 cup shelled Edamame

1 cup Broccoli florets

1/2 cup sliced Red Bell Pepper

1/2 tsp Sesame Oil

1 tbsp Coconut Aminos

1 tsp minced Fresh Ginger

1 clove minced Garlic

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic to create the stir-fry sauce.

  • 3

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

  • 4

    Add the tempeh cubes to the skillet and sauté for 5-6 minutes, turning occasionally, until they are golden brown and slightly crisp on all sides.

  • 5

    Add the broccoli florets and sliced red bell peppers to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp and vibrant.

  • 6

    Stir in the black beans and edamame, cooking for an additional 2 minutes until everything is heated through.

  • 7

    Pour the prepared ginger-garlic sauce over the mixture and toss constantly for 1 minute to ensure even coating and to allow the sauce to thicken slightly.

  • 8

    Remove from heat and serve immediately, optionally garnished with a pinch of toasted sesame seeds for extra crunch.

Hearty Tempeh and Black Bean Stir-Fry with Edamame

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

Hearty Tempeh and Black Bean Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Hearty Tempeh and Black Bean Stir-Fry with Edamame

Sautéed tempeh, black beans, and edamame tossed with vibrant peppers and broccoli in a ginger-garlic sauce, finished with a sprinkle of toasted sesame seeds.

NUTRITION

505kcal
Protein
41.3g
Fat
19.1g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, cubed

1/2 cup cooked Black Beans

1/2 cup shelled Edamame

1 cup Broccoli florets

1/2 cup sliced Red Bell Pepper

1/2 tsp Sesame Oil

1 tbsp Coconut Aminos

1 tsp minced Fresh Ginger

1 clove minced Garlic

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic to create the stir-fry sauce.

  • 3

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

  • 4

    Add the tempeh cubes to the skillet and sauté for 5-6 minutes, turning occasionally, until they are golden brown and slightly crisp on all sides.

  • 5

    Add the broccoli florets and sliced red bell peppers to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp and vibrant.

  • 6

    Stir in the black beans and edamame, cooking for an additional 2 minutes until everything is heated through.

  • 7

    Pour the prepared ginger-garlic sauce over the mixture and toss constantly for 1 minute to ensure even coating and to allow the sauce to thicken slightly.

  • 8

    Remove from heat and serve immediately, optionally garnished with a pinch of toasted sesame seeds for extra crunch.