Roasted tempeh and vegetables recipe
Recipe for roasted tempeh and vegetables in the vegetarian recipes category.
Recipe ingredients:
- Broccoli:
- 2 cups broccoli florets
- 1/2 cup broccoli stalks, peeled, sliced, florets and stalks from 1 bunch
- Vegetables and tempeh:
- 1 small onion, thinly sliced
- 3 large carrots, cut into 1/2 inch pieces
- 8 ounces tempeh, thawed, diced small
- 5 garlic cloves, halved
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- With the broccoli florets:
- 1/2 teaspoon dark sesame oil
- 1/4 teaspoon sea salt
- Finishing:
- 1 tablespoon sweet sherry, or mirin
Recipe method:
- To prepare the broccoli: cut off the florets, peel the stalks and slice the stalks.
- Toss the sliced broccoli stalks with the cut onions, carrots, tempeh, garlic, oil, basil and salt in a bowl.
- Leave the broccoli florets aside for now.
- Transfer to baking sheet. It should not need to be oiled since the vegetables are oiled.
- Roast in a 450 degrees F oven, no need to preheat oven, for about 35 minutes.
- Check near the end of 35 minutes to make sure they are not getting too browned. If they are, move on to the next step with the broccoli florets.
- Toss broccoli florets, oil and salt in a bowl.
- Add these florets to the baking sheet and mix with the tempeh-carrot mixture.
- Continue to roast until the vegetables are not hard and have browned, about 20 to 30 more minutes.
- Toss vegetables every 10 minutes during this final period to ensure they do not burn on any one side.
- When vegetables are not hard any more and broccoli florets are lightly browned, remove from oven and sprinkle with sweet mirin.
- Variations: Use other vegetable combinations such as zucchini, cauliflower, fennel, potatoes, etc.
Tags: roasted, tempeh, vegetables, recipe, vegetarian, recipes, cooking