NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

1 tbsp Tamari

1 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

1 tsp Garlic powder

1 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the tempeh into 1-inch cubes and steam them in a steamer basket for 10 minutes to soften the texture and remove any natural bitterness.

• 3

  In a small mixing bowl, whisk together the tamari, extra virgin olive oil, garlic powder, and ground ginger until well combined.

• 4

  Place the steamed tempeh, broccoli florets, and sliced red bell pepper into a large bowl and pour the marinade over them, tossing gently to coat every piece.

• 5

  Spread the marinated mixture in a single layer on the prepared baking sheet and sprinkle the nutritional yeast evenly over the top.

• 6

  Bake for 22 minutes, flipping the ingredients halfway through the cooking time, until the tempeh is browned and the vegetables are tender.

• 7

  Remove from the oven and garnish with the hemp seeds, sea salt, and black pepper before serving while hot.