Vegan Maple-Glazed Tempeh with Roasted Root Vegetables
A delicious and healthy vegan dinner featuring maple-glazed tempeh and roasted root vegetables. A Canadian twist on a classic.
20m prep + 35m cook4 servings
Contains wheatContains soyDAIRY-free
420 cal|25g protein|50g carbs|15g fat|10g fiber
Ingredients
- 1 block Tempeh
- 1/4 cup Maple Syrup
- 2 tablespoons Soy Sauce
- 2 tablespoons Olive Oil
- 2 medium Carrots
- 2 medium Parsnips
- 2 medium Beets
- 1 teaspoon Rosemary
Instructions
- 1Preheat oven to 400°F (200°C). Cut tempeh into slices. Mix maple syrup and soy sauce for the glaze.
- 2Cut carrots, parsnips, and beets into chunks. Toss with olive oil and rosemary.
- 3Roast vegetables for 20 minutes. Add tempeh to the baking sheet and brush with maple glaze.
- 4Roast for another 15 minutes, or until tempeh is golden and vegetables are tender.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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