Maple-Glazed Tempeh with Roasted Vegetables

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

Maple-Glazed Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Tempeh with Roasted Vegetables

Pan-seared tempeh cubes tossed in a sticky maple-tamari glaze, served over a colorful bed of roasted broccoli and peppers for a satisfying crunch.

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NUTRITION

403kcal
Protein
33.8g
Fat
20.8g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

0.5 tsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper strips

0.25 tbsp Maple syrup

1 tbsp Tamari

1 tsp Apple cider vinegar

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Cut the tempeh into 1-inch cubes and place them in a steamer basket over boiling water for 10 minutes to remove any natural bitterness.

  • 3

    On the prepared baking sheet, toss the broccoli florets and red bell pepper strips with 1 teaspoon of olive oil, sea salt, and black pepper.

  • 4

    Roast the vegetables in the oven for 18-20 minutes until they are tender and the edges are slightly charred.

  • 5

    In a small bowl, whisk together the maple syrup, tamari, apple cider vinegar, garlic powder, and smoked paprika to create the glaze.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the steamed tempeh cubes for 5-7 minutes until golden brown on all sides.

  • 7

    Reduce the heat to low and pour the maple-tamari glaze over the tempeh, stirring constantly for 1-2 minutes until the sauce thickens and coats the cubes perfectly.

  • 8

    Arrange the roasted vegetables on a plate, top with the glazed tempeh, and sprinkle with hemp seeds before serving.

Maple-Glazed Tempeh with Roasted Vegetables

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

Maple-Glazed Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Tempeh with Roasted Vegetables

Pan-seared tempeh cubes tossed in a sticky maple-tamari glaze, served over a colorful bed of roasted broccoli and peppers for a satisfying crunch.

NUTRITION

403kcal
Protein
33.8g
Fat
20.8g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

0.5 tsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper strips

0.25 tbsp Maple syrup

1 tbsp Tamari

1 tsp Apple cider vinegar

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Cut the tempeh into 1-inch cubes and place them in a steamer basket over boiling water for 10 minutes to remove any natural bitterness.

  • 3

    On the prepared baking sheet, toss the broccoli florets and red bell pepper strips with 1 teaspoon of olive oil, sea salt, and black pepper.

  • 4

    Roast the vegetables in the oven for 18-20 minutes until they are tender and the edges are slightly charred.

  • 5

    In a small bowl, whisk together the maple syrup, tamari, apple cider vinegar, garlic powder, and smoked paprika to create the glaze.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the steamed tempeh cubes for 5-7 minutes until golden brown on all sides.

  • 7

    Reduce the heat to low and pour the maple-tamari glaze over the tempeh, stirring constantly for 1-2 minutes until the sauce thickens and coats the cubes perfectly.

  • 8

    Arrange the roasted vegetables on a plate, top with the glazed tempeh, and sprinkle with hemp seeds before serving.