Sheet Pan Honey Mustard Tempeh and Vegetables

Ingredients

tempehcut into 1/2-inch cubes

8 oz

sweet potatoescut into 1-inch cubes

8 oz

cauliflower florets

2 cups

purple cabbagecut into wedges

1/2 small head

sweet yellow onioncut into wedges

1/2 small

maple syrup

2 tbsp

hot water

2 tbsp

Dijon mustard

1/4 cup

apple cider vinegar

2 tbsp

avocado oil

1 tbsp

tamari

1 tbsp

garlicminced

1/2 tsp

black pepperfreshly ground

1/4 tsp

Method

1. 01Preheat oven to 400°F. Line a large sheet pan with parchment paper or silicone mat.
2. 02Steam tempeh: wrap block in damp paper towel and microwave on high 2 minutes. Once cool, cut into 1/2-inch cubes. Alternatively, bring 2 inches water to boil in a small pot, place tempeh in steamer basket over pot, cover, and steam 10 minutes.10 min
3. 03Dissolve maple syrup in hot water. Whisk in Dijon, apple cider vinegar, tamari, garlic, and black pepper.
4. 04Place steamed tempeh in a shallow dish and cover with sauce. Let sit 10 to 20 minutes.15 min
5. 05Arrange sweet potatoes, cauliflower, cabbage, and onion on sheet pan. Add tempeh. Spray vegetables and tempeh with avocado oil to lightly coat.
6. 06Drizzle or brush 2 to 4 tablespoons of honey mustard sauce over vegetables and tempeh. Roast 25 to 30 minutes until vegetables are golden brown and potatoes are tender. Flip halfway through for extra crispness if desired.27 min
7. 07Serve warm with additional honey mustard sauce drizzle. Store leftovers in an airtight container in the refrigerator up to 5 days.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free