I’ve been diggin’ this easy, one pan veggie tempeh bake all week. It’s hearty, delicious and super simple to throw together over grains or a salad any day. You could use any variation of squashes or potatoes in this dish, and also sub in mushrooms, beans or tofu instead of tempeh. I feel like I’ve been neglecting tempeh these past few months, and also slightly lacking in the protein department, so expect to see it in more recipes soon!
1 yellow onion, chopped
8 oz multi-grain organic tempeh, cubed
3 tbsp organic tamari
1 tbsp pure maple syrup
1 tbsp avocado oil
4 cloves garlic, minced
½ tbsp minced ginger
1 medium butternut squash, peeled and cubed (about 4 cups)
2 cups cups chopped red or gold potatoes
1 tbsp avocado oil
1 tsp ground turmeric
Sea salt and black pepper
Quinoa and rice for serving
- Preheat oven to 400 degrees
- In a nonstick skillet, saute onion in a bit of avocado oil over medium heat for 10 minutes
- Meanwhile, whisk together tamari, maple syrup, avocado oil, garlic and ginger
- Add tempeh to skillet and continue stirring for 5 more minutes or until tempeh starts to brown a bit
- Then add tamari mix and continue cooking for 5-8 more minutes, or until most of the liquid has absorbed
- Toss tempeh/onion mix in a mixing bowl with squash, potatoes and oil until well combined
- Season with turmeric, sea salt and black pepper and toss again
- Add to a a greased 9X13 casserole dish and cover with foil
- Bake at 400 degrees for 30 minutes
- Remove foil after 30 minutes and continue baking, uncovered, 20 minutes
- Serve over quinoa and brown rice, or any grain mixture
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