Fall veggies combine with maple marinated tempeh in this healthy and hearty plant-based sheet pan dinner! This recipe is great for meal prep and weeknight meals and is vegan & gluten-free optional.
It's the season for roasted veggies! Specifically roasted carrots, Brussel sprouts, sweet potatoes, and leeks. These roasted fall vegetables are paired with maple-marinated tempeh for a healthy plant-based sheet pan meal.
You'll love that this veggie-packed dinner requires minimal prep and uses just one sheet pan and a mixing bowl.
New to tempeh? It has a rich, nutty flavor and is a great source of protein. It also works well as baked tempeh, as vegan tempeh taco meat, as plant-based tempeh bacon and in tempeh stir-fries.
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Ingredients
Roasted veggies
- Brussel sprouts: These little guys get so crispy in the oven. I like to buy pre-sliced Brussel sprouts to save on prep time.
- Carrots: This sweet root veggie is an excellent source of Vitamin A. Slice large carrots into wedges or use baby carrots to cut down on prep time.
- Leeks belong to the same family as onions but have a slightly sweeter and lighter flavor. Thinly sliced sweet yellow onion is a good substitute if leeks aren't available.
- Sweet potatoes. This root vegetable is packed with vitamin A, vitamin C, and provides a balance of carbohydrates to the sheet pan meal. Orange fleshed sweet potatoes are my favorite but Japanese sweet potatoes will also work.
Marinated tempeh
- Tempeh: A versatile and healthy plant-based protein, tempeh is a fermented food that's a great alternative to tofu. This tempeh is marinated in a maple-soy sauce that really amps up the flavor of this dish.
- Soy sauce: Tamari can be used to make this recipe gluten-free.
- Spicy brown mustard adds zing. The mustard flavor is really slight in the final result but it can be omitted if you're not a big fan of mustard. I've successfully used Dijon in place of spicy brown mustard, but I recommend using half the amount.
- Maple syrup enhances the natural sweetness of the roasted vegetables without overpowering them.
Step by step instructions
- Marinate the tempeh: Whisk together the maple-soy glaze ingredients and add the sliced tofu. Marinate for up to 24 hours or at least 15 minutes. Another option (what I do these days) is to simmer the tempeh in the marinade. This makes the tempeh absorb the marinade even better. Make sure to reserve the marinade.
- Toss the cut vegetables and tempeh with neutral oil, thyme, salt, and pepper. Drizzle with 2-3 tablespoons reserved marinade. I usually do this directly on the parchment paper lined sheet pan to minimize clean-up, but you can do it in a large bowl too.
- Spread the vegetables and tempeh into a thin layer on the sheet pan so that they aren't overlapping.
- Roast for 30 minutes total at 400F. After 15 minutes, remove from the oven and drizzle with another 2 tablespoons of marinade. Move veggies around on the pan to promote even cooking. The veggies are ready when tender and golden.
I like to brush a little extra marinade on the veggies after they come out of the oven.
Serve with a drizzle of tahini or this Maple Dijon Dressing, pumpkin seeds, and hemp hearts for extra flavor.
Cassidy's tips
- Veggie size: Sweet potato and carrot take the longest to cook out of all of the veggies. The sweet potato should be small ½ inch pieces and the carrots should only be about ½ inch wide max so that they cook in 30-35 minutes.
- Roasting tips: Leave space between vegetables to avoid soggy veggies. I love roasting fall vegetables so much that I have a post on roasted fall vegetables for more tips.
- Don't skip on basting! Basting the veggies (drizzling with the marinade) adds extra flavor during the cooking process and allows the veggies to really soak up the marinade.
- Extra protein: This recipe makes 3 filling servings. To increase protein, try doubling the tempeh (I also recommend doubling the marinade) or adding a can of chickpeas to the sheet pan.
- Other veggies: Butternut squash would go well here (I have a whole post on roasted butternut squash). Regular potatoes, parsnips, cauliflower and broccoli are all great additions.
- To use tofu in place of tempeh: Extra firm or super firm tofu works best. I recommend pressing the tofu for at least 10 minutes before marinating it. You can also use my baked tofu recipe here.
Storage notes
- To prep in advance: Sheet pan meals are great for meal prep! You can dice/chop the veggies up to 2-3 days in advance and marinate the tempeh up to 24 hours in advance. Store all ingredients in airtight containers in the fridge until ready to use.
- Storage and reheating: Leftovers are best enjoyed within 3-4 days. I recommend storing them in an airtight container in the fridge. Reheat individual servings in the microwave.
Looking for more fall favorites?
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Sheet Pan Tempeh and Roasted Fall Vegetables
This sheet pan dinner is made with Brussels sprouts, carrots, leeks, and sweet potatoes and tossed with sweet and savory maple-soy marinate tempeh.
Ingredients
Tempeh
- 8 ounces tempeh sliced into triangles
- 2 tablespoons soy sauce sub tamari to make GF
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon spicy brown mustard
- ½ cup vegetable broth
Roasted Fall Vegetables
- 8 ounces brussel sprouts
- 2 large carrots
- 1 large sweet potato
- 1 medium leek
- 1-2 tablespoons neutral oil
- 1 teaspoon dry thyme
- ½ teaspoon kosher salt
- fresh ground black pepper to taste
- for serving: tahini, pumpkin seeds, hemp seeds all optional
Instructions
- Preheat the oven to 400F.
- In a small sauce pot, whisk together the soy sauce, maple syrup, apple cider vinegar, spicy brown mustard and vegetable broth. Add the sliced tempeh. Bring to a simmer over medium heat. Simmer, uncovered, while prepping the remaining ingredients or for at least 10 minutes. Save the marinade.
- Prep the vegetables: slice in half and remove the stem from each Brussels sprout, slice the carrots into thin wedges, dice the sweet potato into ½-inch cubes, and slice the leek into ½-inch pieces.
- Add the veggies and tempeh to a large parchment paper lined baking sheet. Drizzle with oil, thyme, salt, pepper, and 2-3 tablespoons of the marinade. Stir with a spatula to coat.
- Spread the vegetables and tempeh in a thin layer on the sheet pan so that they aren't overlapping. Roast at 400F for 30-35 minutes total. After 15 minutes, remove from the oven and drizzle with 2-3 more tablespoons of marinade. Stir the veggies around to promote even cooking.
- Return to the oven for another 15-20 minutes, until the sweet potato is fork-tender and the Brussels sprouts are golden. Brush with more marinade before serving.
- Serve topped with a drizzle of tahini, pumpkin seeds and hemp hearts. Enjoy!
Video
Notes
- Tempeh marinade: The original recipe instructions called for marinating the tempeh in cold liquids. I now recommend simmering the tempeh in the marinade because this helps it absorb the flavors better, especially if you're marinating for a short amount of time. Alternatively, marinate the tempeh overnight in the fridge.
- Leftovers and reheating: Leftovers are best enjoyed within 3-4 days. I recommend storing them in an airtight container in the fridge. Reheat individual servings in the microwave.
- If using tofu instead of tempeh: Extra firm or super firm tofu works best. I recommend pressing the tofu for at least 10 minutes before marinating it.
- To prep in advance: You can dice/chop the veggies up to 2-3 days in advance and marinate the tempeh up to 24 hours in advance. Store all ingredients in airtight containers in the fridge until ready to use.
- If you're looking for a dressing/sauce to go on top, this Maple Dijon Dressing is a great option.
Nutrition
Serving: 1servingCalories: 401kcalCarbohydrates: 56gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 842mgPotassium: 1262mgFiber: 8gSugar: 18gVitamin A: 25239IUVitamin C: 74mgCalcium: 206mgIron: 5mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Karen McGregor-Lucchesi says
I steamed the tempeh and marinated for 24 hours. Delicious fall nourishing meal that will be on repeat!
Cassidy Reeser, MS, RD says
It's so worth it to marinate the tempeh! Thanks for the review!
Tim says
Delicious. Recipe can be adapted to virtually any veg, may have to cook tempeh longer or shorter time than the specific veg — cooking times to roast available through a google search.
I ALWAYS STEAM tempeh for 12 minutes before beginning any recipe — removes bitterness and absorbs marinade more readily.
April L says
You mentioned vinegar in the ingredients but not the directions & vegetable broth in the instructions but not the ingredients!! I'm assuming you meant vinegar instead of broth??
Cassidy Reeser, RDN, LD says
Hi April - the vegetable broth, soy sauce, maple syrup and apple cider vinegar are mixed together to make the savory tempeh marinade. I hope that clarifies!