Smoky Tempeh and Chickpea Stir-Fry with Leafy Greens

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

Smoky Tempeh and Chickpea Stir-Fry with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Smoky Tempeh and Chickpea Stir-Fry with Leafy Greens

Sautéed tempeh and chickpeas tossed with wilted kale in a savory liquid amino glaze, finished with a hint of smoky paprika for a toasted aroma.

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NUTRITION

504kcal
Protein
41.9g
Fat
21g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh, cubed

0.5 cup Cooked Chickpeas

1 cup Kale, chopped

1 tablespoon Liquid Aminos

1 clove Garlic, minced

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Slice the tempeh into small, bite-sized cubes.

  • 2

    Heat a large non-stick skillet over medium-high heat with two tablespoons of water or vegetable broth to prevent sticking.

  • 3

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

  • 4

    Add the chickpeas, minced garlic, and smoked paprika to the pan, stirring constantly for 2 minutes to toast the spices.

  • 5

    Toss in the chopped kale and pour the liquid aminos over the mixture.

  • 6

    Continue to sauté for another 2-3 minutes until the kale has wilted and the sauce has coated all ingredients.

  • 7

    Remove from heat and serve immediately.

Smoky Tempeh and Chickpea Stir-Fry with Leafy Greens

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

Smoky Tempeh and Chickpea Stir-Fry with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Smoky Tempeh and Chickpea Stir-Fry with Leafy Greens

Sautéed tempeh and chickpeas tossed with wilted kale in a savory liquid amino glaze, finished with a hint of smoky paprika for a toasted aroma.

NUTRITION

504kcal
Protein
41.9g
Fat
21g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh, cubed

0.5 cup Cooked Chickpeas

1 cup Kale, chopped

1 tablespoon Liquid Aminos

1 clove Garlic, minced

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Slice the tempeh into small, bite-sized cubes.

  • 2

    Heat a large non-stick skillet over medium-high heat with two tablespoons of water or vegetable broth to prevent sticking.

  • 3

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

  • 4

    Add the chickpeas, minced garlic, and smoked paprika to the pan, stirring constantly for 2 minutes to toast the spices.

  • 5

    Toss in the chopped kale and pour the liquid aminos over the mixture.

  • 6

    Continue to sauté for another 2-3 minutes until the kale has wilted and the sauce has coated all ingredients.

  • 7

    Remove from heat and serve immediately.