Paprika-Roasted Tempeh and Veggies
- 1 tablespoon canola oil, plus more for the baking dish
- 2 tablespoons sweet paprika
- 4 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 6 cloves garlic, finely chopped
- 3 tablespoons white wine vinegar
- 16 ounces tempeh, sliced 1/4-inch thick
- 1 large yellow onion, thickly sliced
- 2 red or yellow bell peppers, cut into chunks
- 3/4 pound (about 3 cups) Brussels sprouts, trimmed and halved or fresh green beans, trimmed and chopped
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.
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- 1 tablespoon canola oil, plus more for the baking dish
- 2 tablespoons sweet paprika
- 4 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 6 cloves garlic, finely chopped
- 3 tablespoons white wine vinegar
- 16 ounces tempeh, sliced 1/4-inch thick
- 1 large yellow onion, thickly sliced
- 2 red or yellow bell peppers, cut into chunks
- 3/4 pound (about 3 cups) Brussels sprouts, trimmed and halved or fresh green beans, trimmed and chopped