NUTRITION

SERVINGS

INGREDIENTS

10 oz tempeh

0.25 cup textured vegetable protein

0.5 cup shelled edamame

1 cup broccoli florets

1 cup snap peas

0.5 tbsp extra virgin olive oil

1 tsp sesame oil

1 tbsp tamari

1 tbsp gochujang

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, combine the dry textured vegetable protein with 0.25 cup of boiling water and let it sit for 5 minutes to rehydrate.

• 3

  Cut the tempeh into 1-inch cubes and place them in a large mixing bowl.

• 4

  In a separate small jar, whisk together the tamari, gochujang, rice vinegar, sesame oil, minced ginger, and minced garlic to create the umami glaze.

• 5

  Add the broccoli florets, snap peas, shelled edamame, and rehydrated textured vegetable protein to the bowl with the tempeh.

• 6

  Drizzle the extra virgin olive oil over the ingredients, followed by the prepared glaze, sea salt, and black pepper.

• 7

  Toss everything thoroughly until the vegetables and proteins are evenly coated in the sauce.

• 8

  Spread the mixture in a single layer onto the prepared sheet pan, ensuring nothing is overcrowded.

• 9

  Roast for 20 to 25 minutes, tossing halfway through, until the tempeh is golden-brown and the vegetables are tender-crisp.

• 10

  Remove from the oven and serve immediately while hot and fragrant.