Miso Roasted Vegetables and Tempeh
"Miso eggplant and tempeh with root vegetables: a flavorful sheet pan dinner, made in partnership with @thefeedfeed & featuring @ifyoucare_usa parchment paper. #ad #IfYouCare #feedfeed recipe below! . Your typical white paper is bleached with chlorine dioxide, which is dumped into lakes and rivers and forms toxic chemicals — dangerous to both consumers and the environment. That's why unbleached paper is the way to go! If You Care delivers greaseproof, unbleached, totally chlorine-free parchment paper. it's not only great for food use but also environmentally friendly! Let's spread the message to reduce waste and protect life on earth :)"
-- @vegamelon


Prep time 45mins
Cook time 30mins
Serves or Makes: 3-4


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

For Roasting:

  • 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


  • 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.