Here's a sneak peek of a recipe from my new book Vegan Meal Prep!
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.
Ingredients
- 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
Instructions
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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.
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Preheat the oven to 400.F.
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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.
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Uncover and roast for another 15 to 20 minutes, until browned and tender.
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Divide the tempeh and roasted vegetables evenly among
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4 wide-mouth glass jars or single-serving containers. Let cool before sealing the lids.
Recipe Notes
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
