Sticky Orange Tempeh & Maple Thyme Roasted Carrots
Ingredients
The vegetables
-
7
large
carrots
-
1
head
broccoli
-
1 ½
tbsp
coconut oil
-
1
tsp
dried thyme
-
½
tsp
garlic powder
-
½
tsp
salt
The tempeh
-
2
8oz
blocks tempeh
-
¾
cup
orange juice
-
1
tbsp
coconut oil
-
3
tbsp
pure maple syrup
-
2
tbsp
reduced-sodium soy sauce
-
1 ½
tsp
dried thyme
-
1
tbsp
cornstarch or tapioca flour
-
2-3
cups
cooked brown rice
Instructions
- Preheat the oven to 400°F and prepare baking sheets with parchment paper.
- Slice the carrots and place them on the baking sheets with broccoli florets in an even layer.
- Mix melted coconut oil, thyme, garlic powder, and salt, then drizzle over the vegetables and toss to combine.
- Bake the vegetables for 30 minutes, tossing halfway through.
- Prepare the tempeh marinade by whisking together orange juice, coconut oil, maple syrup, soy sauce, and thyme.
- Cut the tempeh into thin triangles and place in a baking dish, pouring the marinade over it. Let it sit for 30 minutes.
- Heat a skillet and sauté the tempeh cubes for about 3 minutes until browned on all sides.
- Add the reserved marinade to the skillet and cook for another minute, stirring constantly.
- Sprinkle cornstarch over the mixture and stir until the sauce thickens.
- Serve the tempeh over rice with the roasted vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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