Colorful winter squash and earthy potatoes, aromatic onions, whole cloves of garlic and a generous drizzle of olive oil–simple! Roasted to tender caramelized golden doneness, here’s a main dish vegetarian meal full of nutritious fall vegetables and tamari-seasoned tempeh!
The recipe for roasted vegetables is Robbie’s idea. Mine was to add the tempeh for protein and meatiness. There are no hard and fast rules about which vegetables to roast, “Use what you’ve got”, he says. As in, choose any variety of potatoes–purple, gold, red, or sweet. Red onion is pretty, but if yellows are what you have—go for it. Include plenty of orange—like winter squash, carrots, and sweet potatoes.
Save for later–Click here to PIN Roasted Fall Vegetables with Tamari Tempeh!
So the veggies cook faster and stay moist, cover the pan at the start. About two-thirds of the way into the roast, remove the cover and stir in tempeh that you’ve lightly simmered in tamari-spiked water. When the vegetables are done, you can do like Robbie, and sprinkle the top with grated Pecorino-Romano cheese before sliding the dish under the broiler for a golden brown finish.
Garlic, the more the merrier–this recipe calls for 2 to 3 whole bulbs. I bet you find yourself picking out the soft buttery roasted garlic cloves and leaving the tender carrot and potato chunks for someone else. At least that’s how we roll around here.
Do you cook tempeh? What is tempeh?
- With 15 grams protein per half cup, it’s arguably the best plant-based protein out there. This vegetarian staple in Indonesian cuisine is basically soybeans that have been fermented with a grain and formed into cakes. Tempeh has a firm meaty texture that easily absorbs marinades and flavors, like salty tamari. Tamari-seasoned tempeh is a delicious co-star to the roasted vegetables.
- Look for organic tempeh in the refrigerated section near other fermented and meatless foods. Most any brand works well in this recipe. Lightlife sells more than one variety and flavor. Keep tempeh refrigerated (or frozen) until ready to use.
Next time you feel winter’s bluster, turn up the oven and banish the cold. Like a crackling fire melts the chill, this main-course casserole warmly nourishes hungry bellies.
Roasted Fall Vegetables with Tamari Tempeh recipe details:
- Orange-flesh winter squash comes in all kinds of shapes and sizes. Smooth-sided butternut squash is easier to peel compared to deeply furrowed Carnival squash, which I used when I cooked this dish for photos.
- Delicata squash doesn’t need to be peeled–just take out the seeds and cut into half-rings and add them to the mix. With butternut squash, you can eliminate the bitch of peeling, by opting for peeled, seeded and cubed frozen squash.
- If your potatoes are organic, merely scrub them well. Read here why choose organic.
- Tip: Keep tempeh in the freezer, so when you need it, it’s there. Just simmer the frozen tempeh in water seasoned with a little tamari soy sauce (affiliate link) before using. The tempeh thaws, softens, and absorbs the salty tamari flavor, all at the same time.
- Vegan? Skip the cheese and pop the casserole under the broiler for a rich umami finish.
- This is a fabulous holiday side dish guaranteed to win friends and influences meals. Make it with or without the tempeh.
More recipes featuring tempeh:
- You’ll love this soba noodle bowl with kale and tempeh.
- Excellent vegan kebabs–Tempeh and Pineapple Kebabs with Peanut Satay Sauce.
- Try this Kale, Tempeh and Potato Hash with eggs for breakfast!
Make it a fabulous week–get in the kitchen and roast something delicious in the oven!
To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)
- Follow me on Instagram! It’s my favorite!
- Peruse my Pinterest boards for more vegetarian recipe ideas.
- Find daily vegetarian and healthy living ideas on my Facebook page.As an Amazon Associate I earn from qualifying purchases. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!Note: Nutrition information is estimate provided by an online nutrition calculator. The estimate for this recipe does not include the optional cheese. Numbers will vary based on the quantity consumed, brands used and substitutions that are made.
![Roasted Fall Vegetables and Tamari Tempeh in red casserole dish]()
Roasted Fall Vegetables and Tamari Tempeh
These roasted veggies are sooooo delicious that Robbie and I embarrass ourselves and eat it all in one sitting. (We keep picking the good parts out of the pan until there's nothing left.) Every bite is the best part. Makes 6 to9 servings.Servings 6 servings.Calories 214kcalIngredients
- 4 cups winter squash, peeled, seeded and cut in 1-inch chunks
- 2 organic potatoes , peeled and cut into 1-inch chunks
- 2 to 4 carrots , peeled and cut into 1-inch chunks
- 1 red onion , cut into 1-inch chunks
- 2 bulbs garlic, broken into cloves, papery skins removed. Use 3 whole bulbs if you wish. (That’s 12 to 18 cloves)
- 3 tablespoons Extra virgin olive oil
- 8 ounces tempeh, traditional or multi-grain
- 1 tablespoon tamari soy sauce
- About 2 teaspoons dried Italian herb seasoning mix , or about 2 tablespoons chopped fresh herbs, such as sage, oregano, marjoram, thyme etc.
- ¾ teaspoon kosher salt
- Fresh ground black pepper , coarse grind
- 1/4 cup grated Parmesan cheese , optional
- Fresh parsley or cilantro leaves , optional
Instructions
- Preheat oven to 400 degrees. Place all of the vegetables in a large bowl and drizzle with olive oil. Rub the herbs between your palms to release flavor, sprinkling them into the veggies, along with kosher salt and plenty of freshly ground pepper. Using your hands, toss everything together until evenly coated with oil.
- Lightly oil a 9 x 13-inch casserole pan. Spread the vegetables in the pan. Give them antoher sprinkle of kosher salt and a generous grind of black pepper. Cover with a baking sheet or aluminum foil and bake 35 to 40 minutes, until the vegetables are just tender.
- Meanwhile, put the tempeh in a saucepan. Add water to cover the tempeh by about ½ inch. Add the tamari. Cook the tempeh about 5 minutes to "plump." Remove from tamari water and allow to cool. Cut into 1/2-inch cubes. If your tempeh was frozen, do the same, but simmer until both thawed and plumped, about 10 minutes.
- Remove cover from the vegetables. Mix the tempeh with the vegetables. Bake another 20 to 25 minutes, or until the edges of the vegetables are lightly browned. Sprinkle with the Parmesan cheese, if using, and place under a broiler for a rich golden finish.
- For color contrast, if you wish, sprinkle with chopped parsley or cilantro.
Notes
- Tip: Keep tempeh in the freezer, so when you need it, it’s there. Just simmer the frozen tempeh in water seasoned with a little tamari soy sauce (affiliate link) before using. The tempeh thaws, softens, and absorbs the salty tamari flavor, all at the same time.
Nutrition
Calories: 214kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 413mg | Potassium: 786mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15149IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 2mgOriginally published in October 2015, this is an updated recipe.
The post Roasted Fall Vegetables with Tamari Tempeh appeared first on Letty's Kitchen.
