One of the great things about exploring vegan cooking is that we can add variety to many of the ingredients we use. We’re all pretty familiar with russet, red, and sweet potatoes. But how about trying Japanese yams? While they may sound exotic, they are actually available at most neighborhood grocery stores and box stores like Walmart. And since we’re trying an Asian sweet potato, let’s use an Asian flavor profile. In the future, you can follow this process and swap out the sweet potato and play around with spices to create other flavor profiles, such as Spanish, Indian, or Mediterranean.
8-ounce packages tempeh, cut into a total of 16 cubes ¼ cup soy sauce or tamari
2tablespoonsunseasoned rice vinegar
2teaspoonssesame oil
2teaspoonsground ginger
2large Japanese yamsabout 2 pounds, unpeeled, cut into 1½-inch cubes
1teaspoonwhite or black pepper
1tablespoonsesame seeds
Instructions
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Place the tempeh in a shallow dish.
In a small bowl whisk together the soy sauce, vinegar, sesame oil, and ginger. Pour over the tempeh.
Put the sweet potato cubes on the prepared sheet pan. Sprinkle with the pepper. Pour the tempeh and marinade over the yams and toss to combine and coat with the mixture. Spread into a single layer.
Bake for 12 minutes. Remove the pan from the oven and, with a spatula or tongs, rotate and flip the tempeh and potato pieces. Bake until the potatoes are tender, about another 12 minutes.
Transfer the yams and tempeh to a large serving bowl, sprinkle with the sesame seeds, and serve. Ingredient
Recipe Notes
Tip: If you prefer, you can also use a regular sweet potato, which will be sweeter and softer than the Japanese yam.
Make It Ahead: The longer tempeh marinates, the more tender it is. Prepare the marinade, pour it in a plastic bag or shallow container, and add the cubed tempeh. Store in the refrigerator for up to 3 days before roasting.
Oil-free option: Substitute vegetable broth for the sesame oil in the marinade.