NUTRITION

SERVINGS

INGREDIENTS

8 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Tamari

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, slice the tempeh into 1/2-inch thick strips or bite-sized cubes.

• 5

  In a small bowl, whisk together the tamari, garlic powder, onion powder, and nutritional yeast to create a savory glaze.

• 6

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

• 7

  Add the tempeh to the skillet and sear for 3-4 minutes per side until each piece is golden brown and crispy.

• 8

  Pour the tamari glaze over the tempeh in the pan, tossing quickly for 1 minute until the liquid is absorbed and the tempeh is well-coated.

• 9

  Remove from heat and serve the crispy glazed tempeh immediately over the roasted vegetable medley.