Grilled Tempeh with Roasted Vegetables Recipe

Introduction

Grilled tempeh with roasted vegetables is a smoky, flavorful dish that’s both satisfying and healthy. The tempeh absorbs a delicious marinade while the veggies roast to bring out their natural sweetness. It’s perfect for a quick weeknight dinner or a tasty plant-based meal.

Ingredients

• 1 block tempeh (8 oz)
• 2 cups mixed vegetables (bell peppers, zucchini, red onion)
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your grill to medium-high heat. If you’re using an oven, set it to 400°F (200°C).
2. Step 2: Slice the tempeh into 1/2 inch thick strips. In a shallow dish, combine soy sauce, maple syrup, minced garlic, and smoked paprika.
3. Step 3: Marinate the tempeh strips in the mixture for about 15 minutes to let the flavors soak in.
4. Step 4: While marinating, chop the mixed vegetables into chunky pieces. Toss them with olive oil, salt, and pepper.
5. Step 5: For oven roasting, spread the veggies on a baking sheet and roast for 20 minutes, stirring once halfway through.
6. Step 6: Grill the tempeh for 4-5 minutes on each side until grill marks appear. If using the oven, bake tempeh alongside veggies for about 20 minutes, flipping halfway.
7. Step 7: Serve the grilled tempeh with the roasted vegetables. Drizzle any leftover marinade over the top for extra flavor.

Tips & Variations

• Try adding a splash of lemon juice to the marinade for a bright, tangy twist.
• If you don’t have a grill, a grill pan on the stove works well too.
• Swap mixed vegetables with seasonal favorites like asparagus or eggplant for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the tempeh crispy and the vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting, but you can use frozen if you thaw and drain them well first to avoid excess moisture.

Is tempeh ready to eat without cooking?

Tempeh can be eaten raw, but cooking it enhances flavor and texture, making it more enjoyable and digestible.

Grilled Tempeh with Roasted Vegetables Recipe

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★★★★★

4.9 from 91 reviews

This grilled tempeh with roasted vegetables recipe offers a smoky, flavorful plant-based main dish paired with sweet, tender roasted veggies. Perfectly marinated tempeh strips are grilled to perfection while a colorful mix of bell peppers, zucchini, and red onion roast until caramelized and delicious. A healthy, satisfying meal that’s easy to prepare and packed with vibrant flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Vegan

Ingredients

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Tempeh and Marinade

• 1 block tempeh (8 oz) ($3.00)
• 2 tbsp soy sauce ($0.20)
• 1 tbsp maple syrup ($0.50)
• 1 clove garlic, minced ($0.15)
• 1 tsp smoked paprika ($0.15)
• Salt and pepper to taste ($0.10)

Roasted Vegetables

• 2 cups mixed vegetables (bell peppers, zucchini, red onion) ($3.00)
• 1 tbsp olive oil ($0.25)
• Salt and pepper to taste ($0.10)

Instructions

1. Preheat and Prepare: Preheat your grill to medium-high heat or set your oven to 400°F (200°C) if roasting. This ensures even cooking and the right temperature for caramelization and grilling.
2. Slice and Marinate Tempeh: Cut the tempeh into 1/2 inch thick strips. In a shallow dish, combine soy sauce, maple syrup, minced garlic, and smoked paprika. Place the tempeh strips in the marinade, ensuring they soak up the flavors for about 15 minutes.
3. Prepare Vegetables: While the tempeh marinates, chop the bell peppers, zucchini, and red onion into chunky pieces. Toss them with olive oil, salt, and pepper to coat evenly.
4. Roast Vegetables: If using the oven, spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes, stirring halfway through to ensure they cook evenly and become tender and caramelized.
5. Grill Tempeh: Place marinated tempeh strips on the preheated grill and cook for 4-5 minutes per side, until grill marks appear and tempeh is heated through. Alternatively, bake the tempeh in the oven alongside the veggies for 20 minutes, flipping halfway.
6. Serve: Plate the grilled tempeh with the roasted vegetables on the side. Optionally, drizzle any leftover marinade over the tempeh for an extra boost of flavor. Enjoy warm.

Notes

• You can use an oven for both tempeh and vegetables if you don’t have a grill.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Marinating tempeh longer than 15 minutes can deepen flavor.
• This dish pairs well with cooked quinoa or brown rice for a complete meal.
• Make sure to turn tempeh carefully on the grill to avoid breaking.

Keywords: grilled tempeh, roasted vegetables, plant-based, vegan dinner, healthy grilling, smoky tempeh, maple soy marinade