YOUR SOLIN GENERATED RECIPE
Crispy Baked Tempeh with Roasted Vegetable Salad
Sheet-pan baked tempeh and roasted vegetables tossed in a zesty lemon-garlic dressing and finished with a savory, toasted nutritional yeast crust.
INGREDIENTS
4.6 oz Tempeh
2.5 tbsp Nutritional Yeast
0.5 cup Zucchini, diced
0.5 cup Red Bell Pepper, diced
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper to ensure the tempeh doesn't stick.
Slice the tempeh into thin strips and dice the zucchini and red bell pepper into bite-sized pieces for even roasting.
In a large mixing bowl, whisk together the lemon juice, garlic powder, and half of the nutritional yeast to create a zesty marinade.
Add the tempeh and chopped vegetables to the bowl and toss thoroughly until every piece is well-coated in the seasoning.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't crowded so they can crisp up properly.
Bake for 20 to 25 minutes, tossing the mixture halfway through, until the tempeh is golden brown and the vegetables are tender.
Remove the tray from the oven and sprinkle the remaining nutritional yeast over the hot dish for a savory, toasted finish.