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Roasted Veggie Tempeh Dinner Recipe

A wholesome vegan roasted veggie tempeh dinner featuring marinated tempeh, colorful vegetables, herbs, and simple seasonings for a balanced, flavorful, protein-rich plate.
Print Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 2 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Tempeh
  • Tempeh – 200 g cubed
  • Olive oil – 1 tbsp
  • Soy sauce – 1 tbsp
  • Lemon juice – 1 tsp
  • Garlic – 1 tsp minced
  • Paprika – ½ tsp
  • Salt – ¼ tsp
For the Roasted Veggies
  • Broccoli florets – 1 cup
  • Carrot slices – ½ cup
  • Bell peppers – ½ cup chopped
  • Zucchini – ½ cup diced
  • Olive oil – 1 tbsp
  • Salt – ¼ tsp
  • Pepper – ¼ tsp

Method
 

  1. Preheat the oven to 200°C.
  2. Mix olive oil, soy sauce, lemon juice, garlic, paprika, and salt.
  3. Coat the tempeh cubes in the marinade.
  4. Toss all vegetables with olive oil, salt, and pepper.
  5. Spread tempeh and vegetables on a lined tray.
  6. Roast for 20 minutes, flipping once.
  7. Serve warm with herbs or lemon on top.

Notes

Nutritional Values (Per Serving)

  • Calories: 360
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Protein: 20 g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 28%
  • Iron: 17%
  • Vitamin A: 22%
  • Magnesium: 15%
  • Potassium: 13%

Additional Notes / Tips

  • Add chili flakes for extra spice.
  • Use smoked paprika for deeper flavor.
  • Add sweet potatoes for a heartier bowl.
  • Pair with tahini drizzle for a creamy upgrade.