Tempeh and Veggie Sheet Pan Dinner | the best way to make roasted veggies!

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor profile at a lower cost.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is often cheaper and has a longer shelf life.

Cut tempeh into diamond or triangle shapes, making about 12 pieces.

In a bowl, combine 2 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce, and half a cup of veggie broth.

Add 1 tablespoon of spicy brown mustard to the marinade mixture and stir.

Add the cut tempeh to the marinade and let it marinate for at least 15 minutes, or up to 24 hours for more flavor.

Slice one leek into thin strips, using only the tender core.

Cut carrots into wedges and add them to the sheet pan.

Dice one large sweet potato into half-inch pieces and add to the sheet pan with the carrots and leeks.

Add 9 ounces of halved brussels sprouts to the sheet pan.

Drizzle the veggies with olive oil and stir to coat them evenly.

Reserve the marinade liquid and drizzle 2 to 3 tablespoons over the veggies and tempeh.

Bake in the oven at 400°F for a total of 30-35 minutes, stirring halfway through.

After 15 minutes, take the pan out and drizzle 2 tablespoons more of the marinade over the veggies and tempeh, then stir everything together.

Return the pan to the oven and continue baking until everything is tender and golden brown.

Serve with a drizzle of tahini, and sprinkle with roasted pumpkin seeds and hemp seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens