For the Marinade:
- 2 tablepoons peanut butter
- 2 tablepoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar, or to taste
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 4 tablespoons water, plus more, if needed
- 8 ounces tempeh, cut into 1" cubes
- 1 pound eggplant, peeled and cut into 2" slices
- 1/ 2 pound potatoes, peeled and cut into 1" cubes
- 1/ 2 pound carrots, whole
In a jar or bowl, stir together peanut butter and miso paste. Once combined, mix in remaining marinade ingredients one at a time, until thoroughly combined.
Find a shallow dish large enough to fit all the tempeh cubes in one layer. Pour ⅓ of marinade mixture into the dish, then add in tempeh to marinate for 30 minutes.
When tempeh is nearly done marinating, preheat oven to 400°F (200°C). Line 2 large baking sheets with If You Care Parchment Paper.
Add remaining marinade to a large bowl. Toss in eggplant slices to coat evenly, then place onto one baking sheet.
Add root vegetables (e.g. potatoes and carrots) to the same marinade bowl and coat evenly. Place onto the other baking sheet along with the marinated tempeh.
Place both baking trays into the oven. Bake eggplants for 20 minutes, or until tender. Bake the other tray for 30 minutes, or until root vegetables are tender.
Let everything cool for 10 minutes in respective trays before transferring to a serving bowl. Brush with remaining marinade if desired, then serve warm.