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Paprika-Roasted Tempeh and Veggies

Serves 4
Time 3 hr 5 min
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 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
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.

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.
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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