Baked Tempeh and Eggplant Puttanesca
Baked Tempeh and Eggplant Puttanesca
Who doesn't love a good Puttanesca! And this one is no exception - packed with flavor and protein.
Ingredients
- 1 large red onion peeled and sliced into wedges
- 1 pint cherry tomatoes cut in half
- 1 small red pepper, cubed
- 4 mushrooms, cut in quarters
- 1/2 cup Kalamata olives, pitted,
- 8 cloves garlic peeled
- 2 TBSP capers drained
- 1/4 cup basil slivered
- Marinated Tempeh
- 1 (8oz) Tootie’s Tempeh, cut into ¾” pieces
- 1/4 cup low-sodium tamari
- 2 TBSP maple syrup
- 2 TBSP ketchup
- 1 TBSP red wine vinegar or rice vinegar
- 1 dash hot sauce
- 1/4 tsp garlic powder
- 1/4 tsp fresh ground black pepper
- Instructions
Instructions
- Preheat your oven to 375° F.
- In a bowl, stir together the tamari, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper. Gently stir tempeh cubes into the sauce and cover each piece in the marinade. Marinate for at least 10 minutes.
- Combine tempeh, onion, eggplant, mushrooms, peppers, tomatoes, olives, and garlic on a rimmed baking sheet. Sprinkle some of the remaining tempeh marinade over the veggies. You can use parchment paper or oil to keep it from sticking. Sprinkle with salt and pepper if desired.
- Bake for 30 to 40 minutes till everything is slightly crispy, basting with the tempeh marinade while tossing the veggies so they cook evenly.
- Move the cooked veggies and tempeh into a bowl and toss with any final marinade that’s left. Top with the capers and slivered basil. Serve over rice or pasta or potatoes.