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Balsamic Roasted Tempeh with Green Beans and Cherry Tomatoes

8 oz. package tempeh
1/2 cup balsamic vinegar
2 cloves garlic, minced
4 tsp low-sodium soy sauce or tamari
1 tbsp. pure maple syrup
1 tsp extra virgin olive oil
1/2 lb. green beans
1/2 pint cherry tomatoes

Rinse the tempeh and pat dry. Slice the tempeh into 2 thin (1/4 inch) slabs, then cut the thin rectangles into 4 pieces, and slice them on the diagonal to make a total of 16 triangles. In a glass baking dish, whisk together the balsamic vinegar, minced garlic, soy sauce/tamari, maple syrup, and olive oil. Add the tempeh to the dish and gently toss to coat with the marinade. Cover the dish with foil and marinate the tempeh in the refrigerator for at least 2 hours (or overnight), gently tossing the tempeh every now and then. Preheat the oven to 350 oF. Spread the marinated tempeh triangles in a single layer within the same baking dish and cover with foil. On a separate baking sheet, sprayed with olive oil spray, spread the green beans and cherry tomatoes in a single, even layer. Bake the vegetables and the tempeh in the oven for 15 minutes. Remove the tempeh from the oven, and remove the foil and flip the tempeh in the marinade. Bake vegetables and uncovered tempeh for another 15-20 minutes or until the tempeh has absorbed most of the marinade and the vegetables are cooked.

Serving Size: 1/3 of the recipe
Makes 3 servings

Calories 240
Fat 10.4g
Saturated Fat 2.8g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 3.9g
Cholesterol 0mg
Sodium 287mg
Potassium 470mg
Carbohydrate 25.4g
Fiber 3.3g
Sugar 8.3g
Protein 16g

Modified from The Oh She Glows Cookbook


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