Description
Learn how to make a delicious Maple Mustard Roasted Tempeh And Veggies dish that’s perfect for a wholesome and flavorful meal on our cooking website.
Ingredients
- 1 cup tempeh (8 oz) (225 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons maple syrup (30 ml)
- 2 tablespoons mustard (30 g)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1 teaspoon dried thyme (1 g)
- 1 large carrot, sliced (about 1 cup) (130 g)
- 1 cup broccoli florets (150 g)
- 1 red bell pepper, chopped (about 1 cup) (150 g)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tempeh into bite-sized cubes.
- In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, soy sauce, garlic powder, onion powder, and dried thyme.
- Add the tempeh cubes to the bowl and toss to coat evenly.
- Let the tempeh marinate for 10 minutes.
- Meanwhile, place the sliced carrot, broccoli florets, and chopped red bell pepper on a large baking sheet.
- Drizzle the vegetables with a little olive oil and season with salt and black pepper to taste.
- Toss the vegetables to coat them evenly with the oil and seasoning.
- Add the marinated tempeh cubes to the baking sheet, spreading them out among the vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the tempeh is golden brown.
- Stir the tempeh and vegetables halfway through the cooking time for even roasting.
- Remove from the oven and let cool slightly before serving.
- Serve warm as a main dish or side.
Notes
- For a more intense flavor, increase the quantity of mustard in the marinade.
- Experiment with additional vegetables such as zucchini or mushrooms for variety.
- Ensure to mix the tempeh and veggies halfway through baking for uniform browning.