Rosemary Roasted Veggies and Tempeh

Tenpeh is one of my favorite plant based proteins. One serving has 21 grams! It has a nutty flavor and does well with lots of savory seasonings, herbs and marinades. Best of all, given that it’s fermented,  it’s extremely good for you. Try it sauteed with garlic and onions or include lots of veggies like this recipe. Enjoy!

 

2 medium sweet potatoes, peeled and cubed

1 large onion, cut into pieces

2 small patty pan squash, cubed

2 yellow zucchini squash, sliced into ¼ inch slices

1 cup of baby carrots, cut in half

Organic Tempeh, cubed

2 Tablespoons avocado oil

Fresh rosemary

Pink Himalayan Sea Salt

Fresh ground Pepper

TJ’s 21 Season Salute seasoning

You can use any veggies you like, and switch different types of squash that you have available. Use the seasonings above to taste.

(Lightly steam the carrots and sweet potatoes first for a few minutes if you want to have all the ingredients cook a bit faster)

Preheat oven to 400 degrees

Put all veggies and tempeh or tofu on a baking sheet and pour oil and all spices over them, then mix thoroughly.

Bake until lightly browned and tender, but not overdone about 30-40 mins

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