NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Tamari

1 tsp Fresh ginger

1 tsp Garlic powder

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pre-heat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the tempeh into 1/2-inch cubes and chop the broccoli and bell peppers into uniform, bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, tamari, grated fresh ginger, and garlic powder.

• 4

  Add the tempeh cubes and vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces so they roast rather than steam.

• 6

  Bake for 20 to 25 minutes, tossing the ingredients halfway through, until the tempeh is golden-brown and the vegetables are tender.

• 7

  Remove from the oven and immediately sprinkle with nutritional yeast, sea salt, and black pepper before serving.