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.

 

2 comments:

Buttons said...

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

Derrick said...

So tasty!