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Miso Roasted Vegetables and Tempeh
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- Recipe Card
Prep time 45mins
Cook time 30mins
Serves or Makes: 3-4
Recipe Card
For the Marinade:
ingredients
- 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
For Roasting:
ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
When tempeh is nearly done marinating, preheat oven to 400°F (200°C). Line 2 large baking sheets with If You Care Parchment Paper.
Step 4
Add remaining marinade to a large bowl. Toss in eggplant slices to coat evenly, then place onto one baking sheet.
Step 5
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.
Step 6
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.
Step 7
Let everything cool for 10 minutes in respective trays before transferring to a serving bowl. Brush with remaining marinade if desired, then serve warm.