Crispy Tempeh and Roasted Vegetable Sheet Pan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh and Roasted Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Roasted Vegetable Sheet Pan

Oven-roasted organic tempeh and colorful vegetables tossed in a savory nutritional yeast coating for a satisfyingly toasted crunch.

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NUTRITION

485kcal
Protein
46.4g
Fat
26.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6.88 ounces Organic Tempeh, cubed

1 cup Broccoli florets

0.5 cup Red Bell Pepper, chopped

1 tablespoon Nutritional Yeast

1 teaspoon Avocado Oil

2 teaspoons Gluten-Free Tamari

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the organic tempeh into 1/2-inch cubes and chop the broccoli and red bell pepper into uniform, bite-sized pieces.

  • 3

    In a large mixing bowl, whisk together the avocado oil, tamari, and nutritional yeast until a thick paste forms.

  • 4

    Add the tempeh cubes and vegetables to the bowl and toss thoroughly until every piece is evenly coated in the savory mixture.

  • 5

    Spread the ingredients across the prepared sheet pan in a single layer, ensuring they aren't crowded so they roast rather than steam.

  • 6

    Bake for 20 to 25 minutes, flipping the ingredients halfway through, until the tempeh is golden-brown and the vegetables are tender with slightly charred edges.

Crispy Tempeh and Roasted Vegetable Sheet Pan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh and Roasted Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Roasted Vegetable Sheet Pan

Oven-roasted organic tempeh and colorful vegetables tossed in a savory nutritional yeast coating for a satisfyingly toasted crunch.

NUTRITION

485kcal
Protein
46.4g
Fat
26.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6.88 ounces Organic Tempeh, cubed

1 cup Broccoli florets

0.5 cup Red Bell Pepper, chopped

1 tablespoon Nutritional Yeast

1 teaspoon Avocado Oil

2 teaspoons Gluten-Free Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the organic tempeh into 1/2-inch cubes and chop the broccoli and red bell pepper into uniform, bite-sized pieces.

  • 3

    In a large mixing bowl, whisk together the avocado oil, tamari, and nutritional yeast until a thick paste forms.

  • 4

    Add the tempeh cubes and vegetables to the bowl and toss thoroughly until every piece is evenly coated in the savory mixture.

  • 5

    Spread the ingredients across the prepared sheet pan in a single layer, ensuring they aren't crowded so they roast rather than steam.

  • 6

    Bake for 20 to 25 minutes, flipping the ingredients halfway through, until the tempeh is golden-brown and the vegetables are tender with slightly charred edges.