Grilled Tempeh and Chickpea Stir Fry with Broccoli and Cashew Sauce

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

Grilled Tempeh and Chickpea Stir Fry with Broccoli and Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Chickpea Stir Fry with Broccoli and Cashew Sauce

Sautéed tempeh and chickpeas tossed with steamed broccoli in a creamy, ginger-infused cashew sauce, finished with a squeeze of lime and toasted sesame seeds.

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NUTRITION

489kcal
Protein
38.7g
Fat
25g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced into strips

1/4 cup Canned Chickpeas, rinsed

1.5 cups Broccoli florets

1 tablespoon Cashew Butter

1 tablespoon Tamari

1 teaspoon Fresh Ginger, minced

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PREPARATION

  • 1

    In a small bowl, whisk together the cashew butter, tamari, minced ginger, and a splash of warm water until a smooth, creamy sauce forms.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tempeh strips, searing for 3 minutes per side until golden brown and toasted.

  • 4

    Add the rinsed chickpeas to the skillet with the tempeh and cook for another 2 minutes until heated through.

  • 5

    Toss the steamed broccoli into the skillet and pour the cashew sauce over the mixture.

  • 6

    Stir everything together for 1 minute until the sauce coats the ingredients evenly and thickens slightly.

  • 7

    Plate immediately and serve with an optional squeeze of fresh lime juice.

Grilled Tempeh and Chickpea Stir Fry with Broccoli and Cashew Sauce

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

Grilled Tempeh and Chickpea Stir Fry with Broccoli and Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Chickpea Stir Fry with Broccoli and Cashew Sauce

Sautéed tempeh and chickpeas tossed with steamed broccoli in a creamy, ginger-infused cashew sauce, finished with a squeeze of lime and toasted sesame seeds.

NUTRITION

489kcal
Protein
38.7g
Fat
25g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced into strips

1/4 cup Canned Chickpeas, rinsed

1.5 cups Broccoli florets

1 tablespoon Cashew Butter

1 tablespoon Tamari

1 teaspoon Fresh Ginger, minced

PREPARATION

  • 1

    In a small bowl, whisk together the cashew butter, tamari, minced ginger, and a splash of warm water until a smooth, creamy sauce forms.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tempeh strips, searing for 3 minutes per side until golden brown and toasted.

  • 4

    Add the rinsed chickpeas to the skillet with the tempeh and cook for another 2 minutes until heated through.

  • 5

    Toss the steamed broccoli into the skillet and pour the cashew sauce over the mixture.

  • 6

    Stir everything together for 1 minute until the sauce coats the ingredients evenly and thickens slightly.

  • 7

    Plate immediately and serve with an optional squeeze of fresh lime juice.