Roasted Brussel Sprouts and Tempeh

So we had our first solo Christmas this year and we decided to have a vegan one! If you have been following my posts( which if you haven’t then you really should! Just click the little follow button down below and you’ll never miss a yummy recipe!) then you know that we are plant based and nearly vegetarian. However, I’m rethinking being a vegan after our dinner yesterday! Oh my lawd!! So good! And not any more work than a usual Christmas dinner-actually between you and me, it was easier! I will post the recipes for my vegan green bean casserole and candied walnuts in the next couple of days so stay tuned in!
Just a peek at my plate on Christmas Day!

Roasted Brussel Sprouts and Tempeh

Prep time: 4 hours(with marinating) Servings:8

1 8oz. package of organic tempeh
16 oz. of whole raw brussel sprouts
1 small sweet onion
3/4 cup Trader Joes Soyaki Sauce (you can make your own teriyaki sauce if you prefer that or want to be able to do something with reduced sodium. homemade teriyaki

Chop sprouts in half and dice onion. Thinly slice tempeh into bite sized strips. Place them in a large bowl and pour in sauce. Lightly sprinkle with salt and pepper(the soyaki is already fairly salty). Mix well until all pieces are coated. Cover and refrigerate for a minimum of 3 hours.
Set oven temperature at 350 degrees and cover a baking sheet with foil. Spray the sheet with oil and spread marinated sprouts and tempeh into the pan. Bake for 45-60 minutes or until a fork can be inserted easily into the sprouts.
I’m telling you, we didn’t miss the turkey! This dish works for anytime of the year so try it out tomorrow and let me know what you think!


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