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 seasoned 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.
Recipe features
- Dietary features: vegetarian, vegan, nut-free, gluten-free optional
- Tempeh marinated in a maple-soy sauce
- Everything bakes on the sheet pan at the same time
- Contains a healthy balance of fiber, carbs and protein
This is one of my favorite tempeh recipes because the marinade adds a ton of flavor during the baking process.
New to tempeh? It has a rich, nutty flavor and is a great source of protein. It also works well baked on its own, as vegan taco meat, as plant-based bacon and in stir-fries.
What you'll need
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.
- 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.
- 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. Marinated for at least 15 minutes. I usually marinate while I prep the veggies. You can marinate it up to 24 hours! Make sure to reserve the marinade.
- Toss the cut vegetables and tempeh in olive oil, 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, pumpkin seeds, and hemp hearts for extra flavor and healthy fats. These roasted veggies and tempeh also go really well with avocado.
Expert 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: I have a blog post with more tips on how to make delicious roasted vegetables that you might like.
- 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 (you will also need to double 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.
Recipe FAQ
Yes, 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.
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.
Yes, 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.
Yes! Just replace soy sauce with tamari to make the tempeh marinade gluten-free. Double-check the tempeh label because not all tempeh is gluten-free.
Looking for more fall favorites?
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Sheet Pan Tempeh and Roasted Fall Vegetables
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 sliced in half
- 2 large carrots cut into ½ inch sticks
- 1 large sweet potato diced into ½ inch pieces
- 1 medium leek sliced
- 1-2 tablespoons olive oil
- ½ teaspoon kosher salt
- fresh ground black pepper to taste
- for serving: tahini, pumpkin seeds, hemp seeds all optional
Instructions
- Preheat the oven to 400 degrees F.
- In a medium bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, spicy brown mustard and vegetable broth. Add the sliced tempeh and marinate for at least 15 minutes and up to 24 hours. Make sure to reserve the marinade.
- Add the veggies and marinated tempeh to a parchment paper lined baking sheet. Drizzle with olive oil, salt and pepper, and 2-3 tablespoons tempeh marinade. Toss to combine.
- Spread the vegetables and tempeh in a thin layer on the sheet pan so that they aren't overlapping. Roast at 400 degrees F for 35 minutes total on the middle oven rack. 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 brussel sprouts are golden. Brush with more marinade before serving.
- Serve topped with a drizzle of tahini, pumpkin seeds and hemp seeds. Enjoy!
Notes
- 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.
Author's note: This recipe was originally shared November 3, 2018. It was updated October 2021 with new photos, a video and minor recipe changes.
Tim
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
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
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!