Mediterranean Tempeh Sheet Pan Roast

Yield: 2-3

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Mediterranean Tempeh Sheet Pan Roast

This is a delicious Mediterranean Tempeh sheet pan roast by Elyse Emery of @melua_wellness. It’s tasty served over a bed of greens or your grain of choice and finished with fresh basil, sprouts, and fermented carrots. Tempeh is the star of this recipe, bringing complete plant protein and gut-friendly fermented goodness, two of the cornerstones of Elyse’s MMM framework (eating for Microbes, Muscles & Metabolism).

Ingredients

• 1 (8oz) Tooties Tempeh Original
• 1 bag (12 oz) mixed baby bell peppers, cut into 1” chunks
• 1 pint grape or cherry tomatoes
• 1 small red onion, cut into 1” chunks
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 TBSP garlic-infused olive oil
• 1 tsp fresh rosemary, coarsely chopped
• 1⁄4 tsp kosher salt + freshly ground black pepper
• 2 TBSP fresh basil, coarsely chopped (to finish)

Instructions

1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. Dice tempeh into 1” cubes.
3. Add tempeh, beans, peppers, tomatoes, onion, rosemary, salt, and several grinds of black pepper to a large bowl. Drizzle with garlic olive oil and toss gently to coat. Spread evenly on the prepared baking sheet.
4. Roast 30 minutes, stirring halfway, until tempeh is golden and vegetables are tender and caramelized.
5. Spoon over whole grains or greens and top with fresh basil.

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