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.