Ginger Roasted Tempeh w/ Vegetables

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Recipe Author: 
Kathy Pollard

This is a lovely, meaty dish that can be modified with vegetables that you have around.
If aiming for gluten-free, make sure that the tempeh does not have barley.

  • 1 onion
  • 1 eggplant
  • 1 package tempeh, cut in rectangles
  • Green pepper
  • Vegetables:  Carrots, yams, celery, kale, or other veggies that need eating
  • 1 tsp ginger powder
  • 6 T soy sauce
  • 3 T maple syrup or sweetener

Preheat oven to 400°F.  Put all veggies & tempeh in a coated roasting pan.  Add the last three ingredients on top.  Cover with foil.  Bake for 20 minutes. Turn veggies, lower oven temp to 375°F and bake until tender (15 mins. more). Remove foil, broil for 3 minutes.
Variation:  Replace ginger with basil.  Add a few olives if desired.

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