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.
Servings: 3 servings
Calories: 401kcal
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: 1serving | Calories: 401kcal | Carbohydrates: 56g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 842mg | Potassium: 1262mg | Fiber: 8g | Sugar: 18g | Vitamin A: 25239IU | Vitamin C: 74mg | Calcium: 206mg | Iron: 5mg
