Recipe: Roasted Vegetables and Tempeh

IMG_4660Here in my house we are always trying to “spice up” our roasted veggies night, which happens once or twice a week. This is basic but adds a little extra with the tempeh in it.

3 yukon gold potatoes
3 sm russet potatoes
3 sweet potatoes
2 cups of frozen green beans
1 cup frozen chopped spinach
1/2 cup of onions
1 cup of frozen tri-colored peppers
1/2 cup peas
1/2 cup of corn its all I had left for the corn and peas or I would have added more)
2 teaspoons of chipotle seasoning
1 package of Tofurkey Smoky Maple Bacon Marinated Tempeh

preheat oven to 425 degrees

Saute the onions and peppers first. While they are sauteing, chop up the potatoes and toss in a bit of veggie oil so it doesn’t stick in the roasting pan. After the onions and peppers are done, cube the tempeh up and saute off a bit to make it crispy.

Dump it all into your roasting pan, mix it up a bit and roast for 45 minutes, or until potatoes reach level of done-ness you prefer.


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