Sheet Pan Tempeh and Fall Vegetables
Ingredients
Marinated Tempeh
-
8
ounces
tempeh, sliced into triangles
-
2
tablespoons
soy sauce
-
2
tablespoons
maple syrup
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
spicy brown mustard
-
½
cup
vegetable broth
Roasted Fall Vegetables
-
8
ounces
Brussel sprouts, sliced in half
-
2
large
carrots, cut into ½ inch sticks
-
1
large
sweet potato, diced into ½ inch pieces
-
1
medium
leek, sliced
-
1-2
tablespoons
olive oil
-
½
teaspoon
kosher salt
-
to taste
fresh ground black pepper
Optional Toppings
-
to taste
tahini
-
to taste
pumpkin seeds
-
to taste
hemp seeds
Instructions
- Preheat the oven to 400°F.
- Whisk together the marinade ingredients and add the sliced tempeh; marinate for at least 15 minutes.
- Add the veggies and marinated tempeh to a parchment-lined baking sheet, drizzle with olive oil, salt, pepper, and reserved marinade; toss to combine.
- Spread the mixture in a thin layer on the sheet pan and roast for 35 minutes total.
- After 15 minutes, drizzle with more marinade and stir the veggies for even cooking.
- Continue roasting until the sweet potato is tender and the Brussel sprouts are golden.
- Serve topped with optional tahini, pumpkin seeds, and hemp seeds.
Nutrition Facts (estimated)
Servings
4 servings
Calories
301
Total fat
10g
Total carbohydrates
42g
Total protein
15g
Sodium
654mg
Cholesterol
0mg
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