Roasted tempeh and vegetables recipe

Recipe for roasted tempeh and vegetables in our easy vegetarian recipes collection.

Recipe ingredients

• Broccoli:
  • 2 cups broccoli florets
  • 1/2 cup broccoli stalks, peeled, sliced, florets and stalks from 1 bunch
• Vegetables and tempeh:
  • 1 small onion, thinly sliced
  • 3 large carrots, cut into 1/2 inch pieces
  • 8 ounces tempeh, thawed, diced small
  • 5 garlic cloves, halved
  • 1 1/2 teaspoons dark sesame oil
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
• With the broccoli florets:
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon sea salt
• Finishing:
  • 1 tablespoon sweet sherry, or mirin

How to make roasted tempeh and vegetables

• To prepare the broccoli: cut off the florets, peel the stalks and slice the stalks.
• Toss the sliced broccoli stalks with the cut onions, carrots, tempeh, garlic, oil, basil and salt in a bowl.
• Leave the broccoli florets aside for now.
• Transfer to baking sheet. It should not need to be oiled since the vegetables are oiled.
• Roast in a 450 degrees F oven, no need to preheat oven, for about 35 minutes.
• Check near the end of 35 minutes to make sure they are not getting too browned. If they are, move on to the next step with the broccoli florets.
• Toss broccoli florets, oil and salt in a bowl.
• Add these florets to the baking sheet and mix with the tempeh-carrot mixture.
• Continue to roast until the vegetables are not hard and have browned, about 20 to 30 more minutes.
• Toss vegetables every 10 minutes during this final period to ensure they do not burn on any one side.
• When vegetables are not hard any more and broccoli florets are lightly browned, remove from oven and sprinkle with sweet mirin.
• Variations: Use other vegetable combinations such as zucchini, cauliflower, fennel, potatoes, etc.

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