Paprika-Roasted Tempeh and Veggies

Paprika-Roasted Tempeh and Veggies

Serves 4

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.

Ingredients: 
  • 1 tablespoon expeller-pressed 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, minced
  • 3 tablespoons white wine vinegar
  • 16 ounces tempeh, sliced 1/4-inch thick
  • 1 large sweet onion, peeled and thickly sliced
  • 2 red or yellow bell peppers, cored, seeded and cut into chunks
  • 3/4 pound (about 3 cups) Brussels sprouts, trimmed and halved or fresh green beans, trimmed and chopped
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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.

Nutritional Info: 
Per Serving:350 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 620mg sodium, 35g carbohydrate (15g dietary fiber, 8g sugar), 29g protein

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