Name: Maple-Glazed Tempeh and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Tempeh; 1 cup Broccoli florets; 1 cup Brussels sprouts; 0.5 tbsp Maple syrup; 1 tbsp Tamari; 0.25 tbsp Olive oil; 3 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Maple-Glazed Tempeh and Roasted 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 and Roasted Vegetables

Oven-roasted tempeh and seasonal vegetables tossed in a sticky maple-tamari glaze for a savory-sweet dish with a satisfyingly crisp texture.

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NUTRITION

Protein

45.8g

Fat

23.7g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

1 cup Broccoli florets

1 cup Brussels sprouts

0.5 tbsp Maple syrup

1 tbsp Tamari

0.25 tbsp Olive oil

3 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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
Slice the tempeh into 1-inch cubes and steam them for 10 minutes to remove any bitterness and allow the marinade to soak in better.
3
In a small bowl, whisk together the maple syrup, tamari, olive oil, garlic powder, and smoked paprika.
4
In a large mixing bowl, combine the steamed tempeh, broccoli florets, and halved Brussels sprouts.
5
Pour the maple-tamari glaze over the mixture and toss until everything is evenly coated.
6
Spread the mixture in a single layer on the prepared baking sheet and sprinkle with nutritional yeast, sea salt, and black pepper.
7
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden and caramelized.
8
Remove from the oven and garnish with hemp seeds before serving warm.