Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Pan-seared tempeh and tender lentils tossed with colorful vegetables in a zesty ginger-tamari sauce, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

501kcal
Protein
46g
Fat
17.7g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, cubed

80g Cooked Brown Lentils

100g Broccoli Florets

50g Red Bell Pepper, sliced

30g Sugar Snap Peas

1/2 tsp Sesame Oil

1 tbsp Tamari

1 tbsp Nutritional Yeast

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and prepare the vegetables.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tempeh cubes to the skillet and sear until the edges are golden brown and crisp.

  • 4

    Toss in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 5

    Add the broccoli florets, sliced bell peppers, and snap peas to the pan.

  • 6

    Stir-fry the mixture for 3-4 minutes until the vegetables are tender-crisp and vibrant.

  • 7

    Stir in the cooked lentils and tamari, tossing thoroughly to coat all ingredients in the sauce.

  • 8

    Cook for an additional 2 minutes until the lentils are heated through.

  • 9

    Remove from the heat and sprinkle with nutritional yeast before serving warm.

Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Pan-seared tempeh and tender lentils tossed with colorful vegetables in a zesty ginger-tamari sauce, finished with a sprinkle of savory nutritional yeast.

NUTRITION

501kcal
Protein
46g
Fat
17.7g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, cubed

80g Cooked Brown Lentils

100g Broccoli Florets

50g Red Bell Pepper, sliced

30g Sugar Snap Peas

1/2 tsp Sesame Oil

1 tbsp Tamari

1 tbsp Nutritional Yeast

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and prepare the vegetables.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tempeh cubes to the skillet and sear until the edges are golden brown and crisp.

  • 4

    Toss in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 5

    Add the broccoli florets, sliced bell peppers, and snap peas to the pan.

  • 6

    Stir-fry the mixture for 3-4 minutes until the vegetables are tender-crisp and vibrant.

  • 7

    Stir in the cooked lentils and tamari, tossing thoroughly to coat all ingredients in the sauce.

  • 8

    Cook for an additional 2 minutes until the lentils are heated through.

  • 9

    Remove from the heat and sprinkle with nutritional yeast before serving warm.