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sheet pan vegetable dinner

Sheet Pan Maple Balsamic Tempeh and Vegetables

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, sheet pan, vegan, gluten-free
  • Method: Oven
  • Cuisine: vegan, glutenfree, dinner

Description

Sheet Pan Maple Balsamic Tempeh and Vegetable Dinner! If you’re looking for a delicious sheet pan vegan dinner, then this is it! Roasted maple balsamic tempeh with tender fall vegetables.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, sheet pan, vegan, gluten-free
  • Method: Oven
  • Cuisine: vegan, glutenfree, dinner
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, sheet pan, vegan, gluten-free
  • Method: Oven
  • Cuisine: vegan, glutenfree, dinner
Scale

Ingredients

Maple Balsamic Tempeh

  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoons 100% pure maple syrup
  • 1 tablespoon freshly chopped sage leaves (or 1 teaspoon dried sage)
  • 1/4 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free version)
  • 8 ounces tempeh, cubed

Sheet Pan Vegetables

  • 6 cups peeled and cubed butternut squash (about 1 pound)
  • 3 large shallots, peeled and chopped
  • 2 cups trimmed and halved brussels sprouts (about 8 ounces)
  • 3 carrots, peeled and sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon dijon mustard

Instructions

  1. Preheat oven to 425 degrees F. Lightly spray a baking sheet and set aside.
  2. Toss the tempeh with all of the ingredients for the maple-balsamic sauce: olive oil, mustard, maple syrup, thyme, sage, balsamic vinegar and soy sauce. Add to the baking sheet and cook for 10 minutes.
  3. While the tempeh is cooking, toss together the vegetables (squash, shallots, sprouts, carrots) with olive oil and salt and pepper.
  4. Remove the baking sheet from the oven and add the vegetables, spreading out in an even layer as much as possible. Bake for 25 more minutes, or until vegetables are almost tender.
  5. Whisk together the remaining maple syrup, balsamic, soy sauce and dijon mustard. Drizzle over the vegetables and return back to the oven and cook another 5 minutes.
  6. We love this as is, but it’s also delicious with any grain of choice!

Find it online: https://www.delishknowledge.com/sheet-pan-vegan-dinner/

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