NUTRITION

SERVINGS

INGREDIENTS

8 oz tempeh

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp maple syrup

1 tbsp tamari

1 tsp apple cider vinegar

0.5 tsp olive oil

2 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the tempeh into 1-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli florets and bell peppers with the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables on the prepared baking sheet and roast for 15-20 minutes until the edges are golden and tender.

• 5

  While the vegetables roast, whisk together the maple syrup, tamari, apple cider vinegar, and garlic powder in a small bowl.

• 6

  Heat a non-stick skillet over medium-high heat and add the tempeh cubes, searing for 3-4 minutes per side until browned.

• 7

  Pour the maple-tamari glaze over the tempeh in the skillet and toss quickly for 1 minute until the sauce thickens and coats the cubes.

• 8

  Remove the tempeh from the heat and sprinkle with nutritional yeast, tossing once more to create a savory crust.

• 9

  Serve the glazed tempeh alongside the roasted vegetables in a shallow bowl.