1 hour
VEGETABLES
1 small onion, sliced thin
1 pound sweet potatoes, cut into 1" pieces (about 2 medium sweet potatoes)
2 teaspoons dark sesame oil
1 teaspoon sea salt
3 small zucchini, cut 1/2 inch thick
1 teaspoon dark sesame oil
1/4 teaspoon sea salt
TEMPEH
8 ounces tempeh, defrosted
SAUCE
1/2 cup no-salt-added vegetable broth, (or water)
1 cup pineapple-coconut juice/nectar
1 tablespoon raisins, seedless
1 tablespoon coconut shreds
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
5 garlic cloves, minced
1 1/2 teaspoons ginger juice, fresh (squeezed from fresh, grated ginger root)
1 tablespoon maple syrup
1 teaspoon dark sesame oil
1/2 teaspoon sea salt
Makes 8 servings.
VEGETABLES
Place the sliced onion and cut sweet potato in a large bowl. Add the sesame oil and toss to coat
vegetables. Add the sea salt and toss again. Transfer vegetables to a baking sheet (no need to oil the
pan if it is non-stick since the potatoes are oiled, but you probably want to put a little oil on the pan if it is a
regular pan). Place zucchini in a bowl, and toss with oil and salt in the same way. These will not be added
to the baking sheet now because they cook much faster than sweet potatoes. Put these zucchini aside to
be added to the baking sheet later.
TEMPEH
Slice defrosted tempeh cross-wise to create 1 inch by 1 inch squares. Place sliced tempeh in bottom of a
loaf pan (if you are doubling this recipe, use a 9x9 inch baking pan, and if you are more than doubling this
recipe, use a 9x13 inch baking pan or multiple pans). The overall goal is to have all the tempeh slices
covered in sauce when they are in the baking pan.
SAUCE
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over
tempeh in baking dish.
BAKING
Place both the sweet potato/onion baking sheet and the tempeh baking pan (with sauce) into an oven and
bake (roast) at 450 degree F (230 degree C) (no need to preheat the oven) for about 30 minutes. At this
point, add the prepared zucchini (oiled and salted) to the baking sheet with the sweet potatoes. Mix the
sweet potato and zucchini together. Additionally, flip the tempeh in the baking pan so all sides of the
tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to get a little brown.
Put both the baking sheet and baking pan back into the oven and continue baking/roasted until the sweet
potatoes are not hard, and have browned. This could take another 20 minutes, but could be longer to get
the sweet potatoes soft. During these last minutes of baking, gently mix the sweet potatoes and zucchini
every 10 minutes to ensure they do not burn on any one side. The tempeh sauce should be bubbling (and
a little more than half of the sauce absorbed into the tempeh) after a total of 50 minutes, and at that point,
the tempeh can be removed. Once the sweet potatoes are soft, remove from oven. Pour both the tempeh
(with the sauce) and sweet potatoes and zucchini into a large bowl, and gently mix the tempeh and
vegetables so the sauce covers the vegetables as well.
Makes about 6 cups.
VARIATIONS:
- Add pineapple chunks to the sauce.
Per serving: 168 Calories; 5g Fat (24% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 425mg
Sodium
VEGETABLES
1 small onion, sliced thin
1 pound sweet potatoes, cut into 1" pieces (about 2 medium sweet potatoes)
2 teaspoons dark sesame oil
1 teaspoon sea salt
3 small zucchini, cut 1/2 inch thick
1 teaspoon dark sesame oil
1/4 teaspoon sea salt
TEMPEH
8 ounces tempeh, defrosted
SAUCE
1/2 cup no-salt-added vegetable broth, (or water)
1 cup pineapple-coconut juice/nectar
1 tablespoon raisins, seedless
1 tablespoon coconut shreds
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
5 garlic cloves, minced
1 1/2 teaspoons ginger juice, fresh (squeezed from fresh, grated ginger root)
1 tablespoon maple syrup
1 teaspoon dark sesame oil
1/2 teaspoon sea salt
Makes 8 servings.
VEGETABLES
Place the sliced onion and cut sweet potato in a large bowl. Add the sesame oil and toss to coat
vegetables. Add the sea salt and toss again. Transfer vegetables to a baking sheet (no need to oil the
pan if it is non-stick since the potatoes are oiled, but you probably want to put a little oil on the pan if it is a
regular pan). Place zucchini in a bowl, and toss with oil and salt in the same way. These will not be added
to the baking sheet now because they cook much faster than sweet potatoes. Put these zucchini aside to
be added to the baking sheet later.
TEMPEH
Slice defrosted tempeh cross-wise to create 1 inch by 1 inch squares. Place sliced tempeh in bottom of a
loaf pan (if you are doubling this recipe, use a 9x9 inch baking pan, and if you are more than doubling this
recipe, use a 9x13 inch baking pan or multiple pans). The overall goal is to have all the tempeh slices
covered in sauce when they are in the baking pan.
SAUCE
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over
tempeh in baking dish.
BAKING
Place both the sweet potato/onion baking sheet and the tempeh baking pan (with sauce) into an oven and
bake (roast) at 450 degree F (230 degree C) (no need to preheat the oven) for about 30 minutes. At this
point, add the prepared zucchini (oiled and salted) to the baking sheet with the sweet potatoes. Mix the
sweet potato and zucchini together. Additionally, flip the tempeh in the baking pan so all sides of the
tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to get a little brown.
Put both the baking sheet and baking pan back into the oven and continue baking/roasted until the sweet
potatoes are not hard, and have browned. This could take another 20 minutes, but could be longer to get
the sweet potatoes soft. During these last minutes of baking, gently mix the sweet potatoes and zucchini
every 10 minutes to ensure they do not burn on any one side. The tempeh sauce should be bubbling (and
a little more than half of the sauce absorbed into the tempeh) after a total of 50 minutes, and at that point,
the tempeh can be removed. Once the sweet potatoes are soft, remove from oven. Pour both the tempeh
(with the sauce) and sweet potatoes and zucchini into a large bowl, and gently mix the tempeh and
vegetables so the sauce covers the vegetables as well.
Makes about 6 cups.
VARIATIONS:
- Add pineapple chunks to the sauce.
Per serving: 168 Calories; 5g Fat (24% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 425mg
Sodium
