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Savory Maple-Miso Tempeh with Roasted Sesame Veggie Medley
Delight in a quick & easy dinner with our Maple-Miso Tempeh & Veggie Medley. Packed with flavor and nutrients, this dish is a clean eating dream.
Looking for a dinner that's not only quick to prepare but also bursting with flavor and nutrition? Look no further than our Savory Maple-Miso Tempeh with Roasted Sesame Veggie Medley! This dish brings together the umami richness of miso with the subtle sweetness of maple syrup, creating a glaze that transforms the humble tempeh into a mouthwatering masterpiece.
Paired with a medley of nutrient-rich vegetables, lightly roasted to perfection, this meal is an excellent source of plant-based protein, vitamins, and minerals. With crispy edges and a tender core, the veggies are elevated by a hint of sesame, delivering an aromatic experience. This recipe is perfect for those nights when time is of the essence, yet you don't want to compromise on health or taste. It's the epitome of clean eating with a gourmet twist, ready in under 30 minutes!
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Chinese
Delight in a quick & easy dinner with our Maple-Miso Tempeh & Veggie Medley. Packed with flavor and nutrients, this dish is a clean eating dream.
Ingredients
- • tempeh: 8 ounces, sliced into 1/4-inch thick strips
- • maple syrup: 2 tablespoons
- • white miso paste: 1 tablespoon
- • soy sauce (or tamari for gluten-free): 2 tablespoons
- • sesame oil: 1 tablespoon
- • garlic: 2 cloves, minced
- • ginger: 1 teaspoon, minced
- • broccoli florets: 2 cups
- • red bell pepper: 1, sliced
- • carrots: 2, julienned
- • sesame seeds: 1 tablespoon
- • olive oil: 1 tablespoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2 In a small bowl, whisk together the maple syrup, white miso paste, soy sauce, sesame oil, garlic, and ginger until smooth. Set aside.
- 3 Place the sliced tempeh in a shallow dish and pour the maple-miso glaze over it, ensuring each piece is well coated. Let it marinate for at least 5 minutes.
- 4 Spread the broccoli florets, red bell pepper slices, and julienned carrots on the prepared baking sheet. Drizzle with olive oil, sprinkle with sesame seeds, salt, and black pepper, and toss to coat.
- 5 Arrange the marinated tempeh strips on the same baking sheet, making sure they are not touching the vegetables for even cooking.
- 6 Roast in the preheated oven for 15 minutes, turning the tempeh halfway through, until the veggies are tender and the tempeh is caramelized and slightly crispy.
- 7 Serve the tempeh and roasted vegetables immediately, garnished with additional sesame seeds if desired.
Serving Suggestions
- • This savory maple-miso tempeh pairs beautifully with a side of whole-grain brown rice or quinoa, providing a complete and satisfying meal. For a refreshing contrast, consider serving with a simple cucumber salad dressed with rice vinegar and a sprinkle of sesame seeds. A warm cup of green tea complements the earthy flavors of the dish while aiding digestion.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tempeh and vegetables in a skillet over medium heat until warmed through. For best results, avoid microwaving to maintain the tempeh's texture.
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