Sweet Tamari Tempeh with Roasted Vegetables
From Vegan Meal Prep by JL Fields
Prep: 10 minutes, plus at least 1 hour to marinate / Cook: 45 minutes
You’ve heard of one-pot meals. How about a one-sheet meal? Tempeh—the protein star of this recipe—marinated overnight is incredibly flavorful, and the roasted veggies add nutrients and a ton of flavor. If you prefer to get this done on a single prep day, skip the overnight marinating step, but do set it up first to marinate for at least an hour.
- 2 teaspoons extra-virgin olive oil (or 1/4 cup vegetable broth)
- 2 tablespoons tamari or soy sauce
- 2 dates (pitted and minced)
- 3 teaspoons minced garlic (about 3 cloves)
- 1 teaspoon ground ginger
- 16 ounces tempeh (cut into bite-size pieces (about 1/2-inch cubes))
- 1 large yellow or sweet onion (cut into half-moon slices)
- 1 large red pepper (seeded and sliced)
- 1 pound Brussels sprouts (trimmed and halved, or 1 head cauliflower, cut into florets)
- In a medium bowl, combine the olive oil, tamari, dates, garlic, and ginger. Add the cubed tempeh, and gently toss until coated. Cover and refrigerate for 1 hour or as long as overnight.
- Preheat the oven to 400.F.
- Transfer the tempeh to a roasting pan. Add the onion, red pepper, and Brussels sprouts. Stir well to coat the vegetables in the marinade. Cover with foil and cook for 25 minutes.
- Uncover and roast for another 15 to 20 minutes, until browned and tender.
- Divide the tempeh and roasted vegetables evenly among
- 4 wide-mouth glass jars or single-serving containers. Let cool before sealing the lids.
Storage: Place the airtight containers in the refrigerator for up to 1 week or freeze for up to 2 months. To thaw, refrigerate overnight. Reheat in the microwave for 2 to 3 minutes.
TIP: Prep this with the Baked Wild Rice.
Per Serving: Calories: 334; Fat: 15g; Protein: 27g; Carbohydrates: 31g; Fiber: 6g; Sugar: 8g; Sodium: 544mg
JL Fields 