This freeze-friendly vegan meal is quick marinated before freezing, allowing protein-rich tempeh to soak up the sweet and sour sauce. When it’s time to cook, simply thaw and dump on a sheet pan for a plant-based meal that’s ready in 30 minutes!
Freeze Friendly Sheet Pan Sweet and Sour Tempeh Ingredients:
- 12 oz. tempeh, sliced into triangles
- 2 cups fresh pineapple, diced
- 1 red bell pepper, diced
- 1 cup sweet white onion, chopped
For Sauce
- ⅔ cup pineapple juice
- ⅓ cup coconut aminos
- ¼ cup ketchup
- 1 teaspoon minced garlic
For Serving
- ½ cup chopped cilantro, for serving
- 4 cups cooked brown rice
Servings: 4 meals
Calories: 424kcal
Ingredients
- 12 oz. tempeh sliced into triangles
- 2 cups fresh pineapple diced
- 1 medium red bell pepper diced
- 1 cup sweet white onion chopped
For Sauce
- ⅔ cup pineapple juice
- ⅓ cup coconut aminos
- ¼ cup ketchup
- 1 teaspoon minced garlic
For Serving
- ½ cup chopped cilantro for serving
- 4 cups cooked brown rice
Instructions
- Whisk together the sauce ingredients in a small bowl. Add tempeh, pineapple, onion, and bell pepper to a 1-gallon zip-top bag. Pour sauce over ingredients in a bag and, seal it thoroughly, and marinate in the fridge for 10 minutes.
- Transfer to freezer. Thaw in the refrigerator 24 hours prior to cooking.
- Preheat oven to 400ºF. Pour sweet and sour tempeh onto a medium baking pan. Bake for 20-25 minutes.
- Add 1 cup of brown rice to 4 MPOF black containers and divide sweet and sour tempeh beside brown rice. Top with cilantro and refrigerate until serving.
Video
Nutrition
Calories: 424kcal | Carbohydrates: 56g | Protein: 22g | Fat: 11g | Fiber: 8g
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