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Roasted Fall Vegetables and Tamari Tempeh in red casserole dish
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4.8 from 5 votes

Roasted Fall Vegetables and Tamari Tempeh

These roasted veggies are sooooo delicious that Robbie and I embarrass ourselves and eat it all in one sitting. (We keep picking the good parts out of the pan until there's nothing left.) Every bite is the best part. Makes 6 to9 servings.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Vegan Friendly, Vegetarian
Keyword: roasted vegetables, tempeh
Servings: 6 servings.
Calories: 214kcal

Ingredients

  • 4 cups winter squash, peeled, seeded and cut in 1-inch chunks
  • 2 organic potatoes , peeled and cut into 1-inch chunks
  • 2 to 4 carrots , peeled and cut into 1-inch chunks
  • 1 red onion , cut into 1-inch chunks
  • 2 bulbs garlic, broken into cloves, papery skins removed. Use 3 whole bulbs if you wish. (That’s 12 to 18 cloves)
  • 3 tablespoons Extra virgin olive oil
  • 8 ounces tempeh, traditional or multi-grain
  • 1 tablespoon tamari soy sauce
  • About 2 teaspoons dried Italian herb seasoning mix , or about 2 tablespoons chopped fresh herbs, such as sage, oregano, marjoram, thyme etc.
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper , coarse grind
  • 1/4 cup grated Parmesan cheese , optional
  • Fresh parsley or cilantro leaves , optional

Instructions

  • Preheat oven to 400 degrees. Place all of the vegetables in a large bowl and drizzle with olive oil. Rub the herbs between your palms to release flavor, sprinkling them into the veggies, along with kosher salt and plenty of freshly ground pepper. Using your hands, toss everything together until evenly coated with oil.
  • Lightly oil a 9 x 13-inch casserole pan. Spread the vegetables in the pan. Give them antoher sprinkle of kosher salt and a generous grind of black pepper. Cover with a baking sheet or aluminum foil and bake 35 to 40 minutes, until the vegetables are just tender.
  • Meanwhile, put the tempeh in a saucepan. Add water to cover the tempeh by about ½ inch. Add the tamari. Cook the tempeh about 5 minutes to "plump." Remove from tamari water and allow to cool. Cut into 1/2-inch cubes. If your tempeh was frozen, do the same, but simmer until both thawed and plumped, about 10 minutes.
  • Remove cover from the vegetables. Mix the tempeh with the vegetables. Bake another 20 to 25 minutes, or until the edges of the vegetables are lightly browned. Sprinkle with the Parmesan cheese, if using, and place under a broiler for a rich golden finish.
  • For color contrast, if you wish, sprinkle with chopped parsley or cilantro.

Notes

  • Tip: Keep tempeh in the freezer, so when you need it, it’s there. Just simmer the frozen tempeh in water seasoned with a little tamari soy sauce (affiliate link) before using. The tempeh thaws, softens, and absorbs the salty tamari flavor, all at the same time.

Nutrition

Calories: 214kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 413mg | Potassium: 786mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15149IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 2mg