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Sheet Pan Spicy Peanut Tempeh and Sesame Vegetables

Sheet Pan Spicy Peanut Tempeh and Sesame Vegetables

This 10-ingredient vegan sheet pan dinner makes 5 servings full of protein and an irresistible spicy peanut flavor that satisfies hunger!
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Prep Time: 15 minutes
Cook Time: 30 minutes
marinating time: 30 minutes
Total Time: 1 hour 15 minutes
Course: dinner, Lunch
Cuisine: Asian
Keyword: dinner, gluten free, lunch, meal prep, side dish, lunch, dinner, gluten free,, Tempeh, vegan, vegetarian
Servings: 4
Calories: 431kcal
Author: Meal Prep on Fleek

Ingredients

  • 24 oz. tempeh sliced into triangles
  • ¼ cup coconut aminos
  • ¼ cup creamy drippy peanut butter swap sunflower seed butter for allergies to nuts
  • 2 tablespoon fresh lime juice
  • 1 tablespoon garlic-chili sauce
  • 8 oz. broccoli florets
  • 1 medium red bell pepper diced
  • 2 medium carrots peeled/thinly sliced carrots
  • 3 tablespoon toasted sesame oil
  • ½ teaspoon salt

For Serving

Instructions

  • Stir together coconut aminos, peanut butter, lime juice and garlic-chili sauce in a bowl. Place tempeh in a large glass dish or bowl and cover with marinade. Gently stir to coat. Cover and marinate for 30 minutes.
  • Heat oven to 375F and line a large baking sheet with parchment paper. Spread tempeh on the top half of the baking sheet and reserve any remaining marinade. Bake tempeh for 15 minutes.
  • Remove the baking sheet from the oven and spread vegetables on the lower half. Drizzle with sesame oil and sea salt. Use tongs to gently toss. Pour remaining peanut sauce on tempeh. Return to the oven for 15 minutes longer.
  • Divide tempeh between 5 large compartments of 5 blueGood Cook meal prep containers and divide vegetables between small compartments.

Notes

*This recipe makes 5 servings. 

Nutrition

Calories: 431kcal | Carbohydrates: 49g | Protein: 32g | Fat: 24g | Fiber: 11g
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