Roasted Tempeh with Potatoes & Eggplant
Tempeh is a complete protein in the plant world and much healthier than tofu, tempeh retains the fiber of the full soy bean and fermented to improve digestion.
Marinated and baked, fried, or grilled tempeh is versatile. Slice thinly and bake for “bacon”-like taste and crispness using liquid smoke. Top on salads, create delicious sandwiches with avocado and hummus, or put on top of grains or pasta as a meat substitute. Store baked tempeh in fridge for up to a week.
2 C fingerling, red, or sweet potatoes (variety of colors is nice) sliced.
½ C yellow onion cut in small chunks (or pearl onions)
1 small eggplant chopped to bite sized pieces (remove some of peel as it can be bitter)
1 package of tempeh (8oz)
1 T vinegar or lemon juice
¼ C olive oil
¼ C tamari or soy sauce
1 t garlic powder
1 t grated ginger
Optional spice: 2 t curry powder (or smoked paprika, oregano, cumin & coriander)
- Cut tempeh in half, then slice each half lengthwise making it thinner.
- Chop tempeh into 1-2 inch rectangles. Place into bowl.
- Prepare marinade (whisk, blender, etc.) and pour over tempeh and veg. Stir well.
- Keep in fridge to marinate one hour+ or overnight tossing occasionally.
- Transfer to baking pan and bake at 350 degrees (preheated) for 30-40 minutes flipping once during cooking.
Note: this dish is nice to serve over quinoa seasoned with similar herbs/spices. Let me know your favorite way to prepare tempeh.
Linda is passionate about educating the importance of food on our overall health bringing empowerment and good health to those willing to learn. Linda’s motto, “Attaining health one bite at a time,” is achieved through simplifying nutrition and healthy food preparation without sacrificing taste. Ask about personal plant-based cooking instruction and health consultations.