Wednesday, October 2, 2013

Recipe File: Roasted Tempeh and Veggies

If you've been curious to try tempeh but aren't sure how, I've found that cutting it very thin and roasting it is super easy and a great way to enhance the natural nuttiness and chewy texture. This is a recipe I make all the time because it is easy, tasty, healthy, and adaptable to endless variations.

1 package tempeh, cut into four sections and thinly sliced (3 mm, 1/8 inch thick)
1/2 cup almonds, whole or chopped
1 sweet potato, diced
15 brussels sprouts, cut in half
Any other chopped veggies: red peppers, zucchini, broccoli
1/4 cup melted coconut oil (or olive oil, or a mix of both)
1 tbsp lemon juice
Spices, e.g. cayenne, red pepper flakes, paprika, cumin, rosemary, coriander, ground pepper.
4 cups cooked brown rice or quinoa

1. Spread tempeh, almonds and vegetables in a thin layer on greased baking sheets. Roast at 400°F for 20-30 minutes until lightly browned, turning once.

2. Meanwhile stir together oil(s), lemon juice and spices in a small bowl.

3. In a large bowl, mix together roasted items with cooked rice or quinoa, and then dump the liquid on top and stir to coat. Optionally add hot sauce to taste.



Buttons said...

Hi Sara this looks and sounds delicious. Love the colours. Thank you. B

Derrick said...

So tasty!