Name: Maple-Glazed Tempeh with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tempeh; 0.5 cup Carrots; 0.5 cup Parsnips; 0 tbsp Olive oil; 0 tsp Maple syrup; 1 tbsp Tamari; 0 tbsp Hemp seeds; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Maple-Glazed Tempeh with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Tempeh with Roasted Root Vegetables

Pan-seared tempeh glazed in a savory-sweet maple tamari sauce, served with golden-brown roasted carrots and parsnips for a satisfying crunch.

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NUTRITION

Protein

49.1g

Fat

28.3g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Tempeh

0.5 cup Carrots

0.5 cup Parsnips

0 tbsp Olive oil

0 tsp Maple syrup

1 tbsp Tamari

0 tbsp Hemp seeds

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 baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1-inch chunks, then toss with olive oil, sea salt, and black pepper.
3
Spread the vegetables on the baking sheet and roast for 20-25 minutes until they are tender and caramelized.
4
While vegetables roast, steam the tempeh block for 10 minutes to soften the texture, then cut into 1/2-inch thick strips.
5
In a small bowl, whisk together the tamari, maple syrup, and garlic powder to create the glaze.
6
Heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3 minutes per side until golden brown.
7
Pour the glaze into the skillet, tossing the tempeh constantly for 1 minute until the sauce becomes thick and sticky.
8
Plate the roasted root vegetables, top with the glazed tempeh, and garnish with hemp seeds.