Go Back
–+ servings
Freeze Friendly Sheet Pan Sweet and Sour Tempeh 

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! 
Print Recipe Pin Recipe
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

  • 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
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!