Maple-Glazed Tempeh and Roasted Vegetables

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

Maple-Glazed Tempeh and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Tempeh and Roasted Vegetables

Roasted tempeh and colorful vegetables tossed in a sticky maple-tamari glaze that caramelizes for a satisfying crunch.

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NUTRITION

567kcal
Protein
47.6g
Fat
25.6g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

0.5 cup Shelled edamame

1 cup Brussels sprouts

0.5 cup Red bell pepper

2 tsp Maple syrup

1 tbsp Tamari

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the tempeh into 1-inch cubes and halve the Brussels sprouts, ensuring they are uniform for even cooking.

  • 3

    In a small bowl, whisk together the tamari, maple syrup, olive oil, and garlic powder until well combined.

  • 4

    Place the tempeh cubes, Brussels sprouts, sliced red bell pepper, and edamame into a large mixing bowl.

  • 5

    Pour the maple-tamari glaze over the ingredients and toss thoroughly until every piece is evenly coated.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, leaving space between pieces to allow for roasting rather than steaming.

  • 7

    Season the tray with sea salt and black pepper.

  • 8

    Roast for 22-25 minutes, tossing halfway through the cooking time, until the tempeh is deeply browned and the vegetables are tender and caramelized.

Maple-Glazed Tempeh and Roasted Vegetables

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

Maple-Glazed Tempeh and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Tempeh and Roasted Vegetables

Roasted tempeh and colorful vegetables tossed in a sticky maple-tamari glaze that caramelizes for a satisfying crunch.

NUTRITION

567kcal
Protein
47.6g
Fat
25.6g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

0.5 cup Shelled edamame

1 cup Brussels sprouts

0.5 cup Red bell pepper

2 tsp Maple syrup

1 tbsp Tamari

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the tempeh into 1-inch cubes and halve the Brussels sprouts, ensuring they are uniform for even cooking.

  • 3

    In a small bowl, whisk together the tamari, maple syrup, olive oil, and garlic powder until well combined.

  • 4

    Place the tempeh cubes, Brussels sprouts, sliced red bell pepper, and edamame into a large mixing bowl.

  • 5

    Pour the maple-tamari glaze over the ingredients and toss thoroughly until every piece is evenly coated.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, leaving space between pieces to allow for roasting rather than steaming.

  • 7

    Season the tray with sea salt and black pepper.

  • 8

    Roast for 22-25 minutes, tossing halfway through the cooking time, until the tempeh is deeply browned and the vegetables are tender and caramelized.