Tuscan roasted tempeh & rutabaga
Tuscan Roasted Tempeh & Rutabaga
This is a delicious roast veggie dinner by our friend Functional Nutrition chef Karina Hines!
Ingredients
- 1.5 (12 oz) packages Tootie's Tempeh
- 2 tsp mixed Italian herbs
- 1 tsp salt or seaweed and pinch of pepper
- 10 sage leaves
- Dizzle olive oil (optional)
- 1 leek or onion, small dice
- 1 rutabaga, peeled and diced
- 2 celery sticks, diced
- 4 garlic, peeled and chopped
- 1/2 cup parskey, finely chopped
- 1 can crushed tomatoes (14.5)
- 1 cup broth or white wine or vermouth
- tsp chili flakes
- 2 tsp mixed Italian herbs
- 3 cups swiss chard, spinach, or kale, chopped
Instructions
- Preheat oven to 400℉.
- Wash and chop all the veggies.
- For even cooking time, it is important to dice all the vegetables, especially the rutabaga, into very small, even-sized pieces.
- In an oven-proof baking dish add leek, rutabaga, celery, garlic, parsley, herbs, and crushed tomato and rinse can with wine or water. Mix everything well and spread out in the dish in an even layer.
- Dice the tempeh into small even cubes and scatter over dish. Sprinkle with seasonings and drizzle with olive oil if using then scatter over sage leaves.
- Roast until the vegetables are fork tender and tempeh is lightly golden in places.
- After 25 minutes stir the vegetables to ensure it's evenly coated and cooking in the braising sauce. Stir in the greens when you remove the dish from the oven and rest covered for 5 minutes; the residual heat will gently cook. Serve in bistro bowls with a sprinkling of vegan parmesan or nutritional yeast for a cheesy flavor.