Coconut Curry Tempeh with Roasted Vegetables

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

Coconut Curry Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut Curry Tempeh with Roasted Vegetables

Pan-seared tempeh and vibrant roasted vegetables simmered in a creamy, aromatic coconut curry sauce that delivers a satisfyingly rich and savory finish.

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NUTRITION

463kcal
Protein
42.2g
Fat
21.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 cup Shelled edamame

0.13 cup Light coconut milk

1 tbsp Red curry paste

1 tbsp Tamari

1 tbsp Nutritional yeast

0.13 tsp Toasted sesame oil

0.25 tsp Turmeric powder

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Arrange the broccoli and cauliflower florets on the baking sheet and roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, cut the tempeh into small cubes and pan-sear in a non-stick skillet with the toasted sesame oil until golden on all sides.

  • 4

    Add the red curry paste, turmeric, garlic powder, and ginger powder to the skillet, stirring for 1 minute to toast the spices and coat the tempeh.

  • 5

    Pour in the light coconut milk and tamari, then stir in the shelled edamame and nutritional yeast.

  • 6

    Lower the heat and simmer for 5-7 minutes until the sauce has thickened and the flavors have melded.

  • 7

    Fold the roasted vegetables into the skillet, season with sea salt and black pepper, and serve immediately.

Coconut Curry Tempeh with Roasted Vegetables

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

Coconut Curry Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut Curry Tempeh with Roasted Vegetables

Pan-seared tempeh and vibrant roasted vegetables simmered in a creamy, aromatic coconut curry sauce that delivers a satisfyingly rich and savory finish.

NUTRITION

463kcal
Protein
42.2g
Fat
21.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 cup Shelled edamame

0.13 cup Light coconut milk

1 tbsp Red curry paste

1 tbsp Tamari

1 tbsp Nutritional yeast

0.13 tsp Toasted sesame oil

0.25 tsp Turmeric powder

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Arrange the broccoli and cauliflower florets on the baking sheet and roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, cut the tempeh into small cubes and pan-sear in a non-stick skillet with the toasted sesame oil until golden on all sides.

  • 4

    Add the red curry paste, turmeric, garlic powder, and ginger powder to the skillet, stirring for 1 minute to toast the spices and coat the tempeh.

  • 5

    Pour in the light coconut milk and tamari, then stir in the shelled edamame and nutritional yeast.

  • 6

    Lower the heat and simmer for 5-7 minutes until the sauce has thickened and the flavors have melded.

  • 7

    Fold the roasted vegetables into the skillet, season with sea salt and black pepper, and serve immediately.