NUTRITION

SERVINGS

INGREDIENTS

4 oz tempeh

1 cup carrots

0.25 cup parsnips

0 tbsp olive oil

0 tbsp maple syrup

1 tbsp tamari

3 tbsp nutritional yeast

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into uniform 1-inch rounds or half-moons.

• 3

  Place the vegetables on the baking sheet and toss with 0.25 tbsp of olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 22-25 minutes, flipping halfway through, until they are tender and slightly caramelized.

• 5

  While the vegetables roast, cut the tempeh into 1-inch cubes.

• 6

  In a small mixing bowl, whisk together the maple syrup, tamari, grated fresh ginger, garlic powder, and nutritional yeast until smooth.

• 7

  Heat the remaining 0.25 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 8

  Add the tempeh cubes to the skillet and sauté for 5-7 minutes, turning frequently until all sides are golden brown and crisp.

• 9

  Reduce the heat to low and pour the maple-tamari glaze over the tempeh.

• 10

  Stir the tempeh constantly for 1-2 minutes until the glaze thickens into a sticky coating.

• 11

  Arrange the roasted root vegetables on a plate and top with the glazed tempeh cubes.