If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Line a roasting pan with foil and lightly oil it.
Step 2
Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.
Step 3
Stir all the ingredients together in a mixing bowl, then transfer to the prepared pan.
Step 4
Bake for 20 to 25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.
Menu Suggestions
Step 5
Serve the meal with baked or microwaved sweet potatoes and any of the Recipe Not Required mixed greens salads on page 192.
Step 6
For a lighter accompaniment, roast some cauliflower florets, tossed in a little olive oil, at the same time as the tempeh. A salad of mixed greens from the Recipe Not Required suggestions works well with this, too.
Step 7
A light soup makes a good first course to this dish. Good choices are Asian Noodle Soup with Bok Choy and Shiitake Mushrooms (page 30) or Miso Soup with Sweet Potatoes and Watercress (page 36). Serve the tempeh dish with a platter of raw vegetables.
nutrition information
Step 8
Calories: 324
Step 9
Total Fat: 9.5g
Step 10
Protein: 23g
Step 11
Carbohydrates: 36g
Step 12
Fiber: 2g
Step 13
Sodium: 330mg
