NUTRITION

SERVINGS

INGREDIENTS

8 oz tempeh

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

1 tbsp coconut aminos

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with 0.5 tsp of olive oil, and sprinkle with half of the sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast for 18-20 minutes until the broccoli edges are crispy and the peppers are tender.

• 4

  While the vegetables roast, slice the tempeh block into 1/4-inch thick strips or small bite-sized cubes.

• 5

  Heat the remaining 0.5 tsp of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Arrange the tempeh in a single layer and sear for 3-5 minutes per side until deeply golden brown and crispy.

• 7

  Reduce the heat to low, then add the garlic powder, onion powder, smoked paprika, remaining sea salt, remaining black pepper, and coconut aminos to the skillet.

• 8

  Stir the tempeh constantly for 1 minute until the glaze is absorbed and the strips are well-coated.

• 9

  Divide the roasted vegetables between plates, top with the crispy glazed tempeh, and finish with a sprinkle of nutritional yeast.