Name: Tempeh Roasted Vegetables Recipe
Ingredients: 2 packages (8 oz each) tempeh, cut into 1-inch pieces; 3 tablespoons soy sauce or tamari; 2 tablespoons pure maple syrup (naturally vegan and perfect here); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1 lb Brussels sprouts, halved; 2 large carrots, cut into 1-inch pieces; 1 large sweet potato, cubed; 1 red onion, cut into wedges; 2 tablespoons olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 2 tablespoons fresh rosemary, chopped (or 1 tbsp dried)

Description

Hearty, flavorful, and perfectly satisfying—this plant-based combo proves tempeh and vegetables can be absolutely incredible together

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 4-6

Tempeh Roasted Vegetables

Ingredients

Scale

For the Tempeh:

2 packages (8 oz each) tempeh, cut into 1-inch pieces
3 tablespoons soy sauce or tamari
2 tablespoons pure maple syrup (naturally vegan and perfect here)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon smoked paprika
1/2 teaspoon dried thyme

For the Vegetables:

1 lb Brussels sprouts, halved
2 large carrots, cut into 1-inch pieces
1 large sweet potato, cubed
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons fresh rosemary, chopped (or 1 tbsp dried)

Instructions

Preheat your oven to 425°F—don’t skip getting it screaming hot for proper caramelization like I used to do.
Steam tempeh pieces for 10 minutes to remove any bitterness and open up the texture—this step makes all the difference in the final flavor.
While tempeh steams, cut all vegetables into similar-sized pieces so everything roasts evenly and looks absolutely gorgeous.
In a large bowl, whisk together soy sauce, maple syrup, 2 tablespoons olive oil, garlic, ginger, smoked paprika, and thyme until aromatic and well combined.
Toss steamed tempeh in half the marinade and let sit for 15 minutes—patience creates incredible flavor here.
In another bowl, toss vegetables with remaining marinade, additional olive oil, salt, pepper, and rosemary until everything is coated and glistening.
Spread tempeh and vegetables on a large baking sheet in a single layer—don’t crowd them or you’ll get steamed food instead of caramelized perfection.
Roast for 25-35 minutes, stirring once halfway through, until everything is golden brown and edges are crispy and beautiful.
Let rest for 5 minutes, then serve immediately while everything is still gorgeous and hot, if you can resist diving in immediately.

Notes:

Steaming tempeh first removes bitterness and creates better texture for absorbing marinades
Cut vegetables uniformly for even cooking—this makes such a difference
This tastes incredible at room temperature too, perfect for meal prep

Storage Tips:

Keeps in the fridge for 4 days and reheats beautifully in a 350°F oven
Don’t microwave—gentle oven reheating preserves the crispy-tender contrast
Amazing cold in grain bowls or chopped into salads