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.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!