Vegan Sheet Pan Balsamic Tempeh and Vegetables Recipe

For a simple, one-pan meal that’s packed with flavor, look no further than this Sheet Pan Balsamic Tempeh and Vegetables recipe. Perfect for busy weeknights, this dish combines protein-rich tempeh with a medley of colorful veggies, all coated in a tangy balsamic marinade with a hint of spice from harissa. Just pop everything onto a baking sheet, and let the oven do the work for you!

Whether you serve it over pasta or rice with a drizzle of marinara, this vegan recipe is as versatile as it is delicious.

Why You’ll Love Sheet Pan Balsamic Tempeh and Vegetables

  • Easy and Convenient: Minimal cleanup with everything cooked on one pan.
  • Flavorful: A rich balsamic glaze with a touch of spice and umami from harissa and Worcestershire.
  • Nutrient-Packed: Tempeh adds protein, and veggies provide fiber and vitamins.
  • Customizable: Pair with pasta, rice, or even a leafy green salad.
  • Perfect for Meal Prep: Keeps well for leftovers, making it ideal for lunch or dinner the next day.

What You Need to Make Sheet Pan Balsamic Tempeh and Vegetables

Check the recipe card below for specific ingredient quantities.

  • Main Ingredients: Tempeh, cauliflower, cremini mushrooms, red bell pepper.
  • Balsamic Marinade: Balsamic vinegar, tomato paste, soy sauce (or tamari), vegan Worcestershire, harissa paste, Italian seasoning, salt, and pepper.
  • Optional Side: Marinara sauce for serving with pasta or rice.

How to Make Sheet Pan Balsamic Tempeh and Vegetables

  1. Preheat the Oven
    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the Vegetables and Tempeh
    Place the cut tempeh, cauliflower florets, quartered mushrooms, and diced red bell pepper in a large mixing bowl. Set aside.
  3. Make the Marinade
    In a small bowl, whisk together the balsamic vinegar, water, tomato paste, soy sauce (or tamari), vegan Worcestershire, harissa paste, Italian seasoning, salt, and ground pepper until well combined.
  4. Coat the Ingredients
    Drizzle the balsamic mixture over the tempeh and vegetables in the large bowl. Toss everything to ensure all pieces are evenly coated.
  5. Bake
    Spread the tempeh and vegetables in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip the pieces. Bake for another 15 minutes, or until the vegetables are fork-tender.
  6. Serve
    Serve warm, alongside pasta or rice, and top with marinara sauce if desired.

Commonly Asked Questions

Can I substitute the tempeh?

Yes, tofu or chickpeas can be used in place of tempeh for a different texture and flavor.

How spicy is the harissa paste?

Harissa adds a mild-to-medium spice level. Adjust the amount to control the heat, or omit for a milder dish.

What’s a good substitute for vegan Worcestershire?

A mix of soy sauce, apple cider vinegar, and a pinch of sugar can mimic Worcestershire sauce’s flavor if you don’t have a vegan version on hand.

Can I use different vegetables?

Absolutely! Try zucchini, cherry tomatoes, or Brussels sprouts as tasty alternatives or additions.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Vegan Sheet Pan Balsamic Tempeh and Vegetables Recipe

This easy sheet pan recipe combines balsamic-marinated tempeh and veggies for a delicious vegan dinner. Serve with pasta or rice, topped with marinara, for a complete meal!

Ingredients
  

  • 1 8ounce block tempeh, cut into 1-inch pieces
  • 3 cups cauliflower florets bite-sized pieces
  • 8 ounces cremini mushrooms quartered
  • 1 red bell pepper diced
  • ½ cup balsamic vinegar
  • ½ cup water
  • ¼ cup tomato paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon vegan Worcestershire
  • 1 tablespoon harissa paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • Marinara optional

Instructions
 

  • Preheat the oven to 425 °. Line a baking sheet with parchment paper.
  • Add the tempeh, cauliflower, mushrooms, and pepper to a large bowl. Set aside.
  • Add the balsamic vinegar, water, tomato paste, soy sauce, Worcestershire, harissa paste, italian seasoning, salt, and pepper to a small bowl and whisk to combine. Drizzle over the tempeh and vegetables, toss to coat everything with the liquid mixture.
  • Transfer to prepared baking sheet. Bake for 15 minutes, flip, bake an additional 15 minutes until the vegetables are fork tender.
  • Serve with a side of pasta or rice topped with marinara sauce, if desired.
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