NUTRITION

SERVINGS

INGREDIENTS

3 oz tempeh

0.5 cup chickpeas

1 cup cauliflower florets

0.5 cup carrots

0.5 cup zucchini

0.25 tbsp olive oil

0.5 cup tomato puree

2 tbsp nutritional yeast

1 tsp cumin

1 tsp coriander

0.5 tsp turmeric

0.25 tsp cinnamon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Cut the tempeh into small cubes and slice the carrots and cauliflower into bite-sized pieces.

• 3

  Toss the tempeh, carrots, and cauliflower with olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast for 20 minutes, turning halfway through, until the vegetables are tender and the tempeh is golden brown.

• 5

  While roasting, place a large skillet or tagine pot over medium heat and add the tomato puree, minced garlic, cumin, coriander, turmeric, and cinnamon.

• 6

  Stir in the chickpeas, diced zucchini, and nutritional yeast, then simmer for 10 minutes until the zucchini is soft.

• 7

  Gently fold the roasted tempeh and vegetables into the spiced tomato sauce.

• 8

  Serve hot, garnished with freshly chopped cilantro.