Freeze Friendly Sheet Pan Sweet and Sour Tempeh

Name: Freeze Friendly Sheet Pan Sweet and Sour Tempeh
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 12 oz. tempeh (sliced into triangles); 2 cups fresh pineapple (diced); 1 medium red bell pepper (diced); 1 cup sweet white onion (chopped); 2/3 cup pineapple juice; 1/3 cup coconut aminos; 1/4 cup ketchup; 1 tsp minced garlic; 1/2 cup chopped cilantro (for serving); 4 cups cooked brown rice

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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

Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

This freeze-friendly vegan meal is quickly 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! 

Course dinner, Lunch, Main Dish

Cuisine American

Keyword gluten free, Sheet Pan, Tempeh, vegan, vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings 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

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.