Baked Tempeh with Veggies
This hearty and healthy dish features baked tempeh served with a medley of colorful vegetables. It's a perfect main course for those who love plant-based meals.
Ingredients - Serves 4
- Salt and pepper - To taste
- Bell peppers - 2, sliced
- Carrots - 2, sliced
- Broccoli - 2 cups, chopped
- Garlic - 2 cloves, minced
- Soy sauce - 2 tablespoons
- Olive oil - 2 tablespoons
- Tempeh - 8 ounces
Let's Get Started
- Preheat the oven to 375°F.
- Cut the tempeh into cubes and place in a baking dish.
- In a small bowl, mix together the olive oil, soy sauce, and minced garlic. Pour over the tempeh, tossing to coat.
- Bake the tempeh in the preheated oven for 15 minutes.
- While the tempeh is baking, chop the vegetables.
- Remove the tempeh from the oven and add the vegetables to the baking dish. Toss to combine.
- Return the dish to the oven and bake for an additional 15 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 20g
- Sodium: 500mg
- Sugar: 10g
