Cutting the tempeh into small triangles for this recipe ensures that it roasts beautifully and soaks up plenty of marinade. Add extra veggies to the roasting pan as you like—we love cauliflower or broccoli alongside the Brussels sprouts, too.
Special Diets:
Ingredients
Method
In a medium bowl, combine oil, paprika, cumin, salt, cayenne, garlic and vinegar, and stir until combined.
Cut tempeh slices into 1-inch squares and then halve the squares to create bite-size triangles.
Add tempeh and onion to the bowl, and toss to coat.
Cover and refrigerate 2 hours and up to 1 day.
When ready to cook, preheat the oven to 400°F.
Transfer tempeh, onion and any marinade from the bowl to a large oiled roasting pan.
Add peppers and Brussels sprouts, and toss to combine.
Cover the pan with foil and roast 25 minutes.
Uncover and roast until vegetables are browned and tender, about 20 minutes more.
When ready to cook, preheat the oven to 400°F.
Transfer tempeh, onion and any marinade from the bowl to a large oiled roasting pan.
Add peppers and Brussels sprouts, and toss to combine.
Cover the pan with foil and roast 25 minutes.
Uncover and roast until vegetables are browned and tender, about 20 minutes more.
Nutritional Info
Serving Size
Calories
350
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.