Summer Roasted Tempeh & Vegetables
Summer Roasted Tempeh & Vegetables make for a perfect side dish or served with a grain and a nice bed of fresh greens. You can mix and match with your favorite summertime vegetables such as sweet potatoes, okra, or eggplant. We paired our roasted vegetables with a delicious “cheesy” roasted cauliflower and a brussels sprouts salad.
Ingredients
Serves: 3-4 Time: 45-50 minutes
Summer Roasted Tempeh & Vegetables
- 3-4 small red potatoes or 1 large sweet potato
- 1 large yellow squash or zucchini, diced
- 1/2 large yellow or red onion, diced
- 1 medium orange bell pepper, diced
- 2 celery stalks, diced
- 1 large carrot, chopped
- 1 package of tempeh, cubed
- 2 Tbs olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp paprika
- 1 tsp ground thyme
- 1/2 tsp ground sage
- 2 Tbs apple cider vinegar
Directions
- Preheat the oven to 400ºF
- Rinse, dry, and prepare your vegetables. After chopping them, toss them into a large mixing bowl.
- Add in the seasonings, olive oil, and apple cider vinegar to the mixing bowl and mix well into the vegetables until they are all evenly coated.
- Spread vegetable mix out into a baking pan and place in the oven.
- Roast vegetables for about 45 minutes, rotating and mixing the vegetables halfway through. Cook until the potatoes are soft and the vegetables have a light crisp. If you have fresh cherry tomatoes, you can toss them in during the last 20 minutes of cooking for added flavor.
- Once vegetables are done, remove them from the oven, serve and enjoy!
If you want to avoid soy products, you can leave out the tempeh and substitute for chicken or red kidney beans.
Nutrition Information
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