Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

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 

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 

  • 2/3 cup pineapple juice 
  • 1/3 cup coconut aminos 
  • 1/4 cup ketchup  
  • 1 tsp minced garlic 

For Serving   

  • 1/2 cup chopped cilantro, for serving  
  • 4 cups cooked brown rice  

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

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! 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: gluten free, Sheet Pan, Tempeh, vegan, vegetarian
Servings: 4 meals
Calories: 424kcal
Author: Meal Prep on Fleek

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

  • 2/3 cup pineapple juice
  • 1/3 cup coconut aminos
  • 1/4 cup ketchup
  • 1 tsp minced garlic

For Serving

  • 1/2 cup chopped cilantro for serving
  • 4 cups cooked brown rice

Instructions

  • Whisk together ingredients sauce 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 marinate 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.

Nutrition

Calories: 424kcal | Carbohydrates: 56g | Protein: 22g | Fat: 11g | Fiber: 8g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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