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Close up view of a bowl with Veggie Loaded Tempeh Sheetpan Dinner with Tahini and Turmeric

Tempeh Sheetpan Dinner with Tahini and Turmeric Sauce


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5 from 2 reviews

  • Author: Vicky & Ruth
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Description

Get all of your ingredients on one pan and dinner is served! This Veggie Loaded Tempeh Sheetpan Dinner with Tahini & Turmeric Sauce can be fully customized with veggies, tofu, or veggie sausage so it’s just right for your family.


Ingredients

Scale
  • 8oz tempeh, diced small
  • 2 cups sliced carrots
  • 5 large mushrooms, sliced
  • 2 zucchini, sliced into 1/4 inch rounds
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1 red bell pepper, cut into medium size chunks
  • 1 sweet potato, peeled and diced small (see note)
  • 1 large onion, sliced 1/4 inch thick
  • For the sauce:
  • 1/2 cup lemon juice (about 2 large lemons)
  • 1/2 cup tahini
  • 1/3 cup water
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 tsp dry oregano
  • 1 tsp chili powder
  • 1 tsp sumac (optional)
  • 1/2 tsp turmeric

Instructions

  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper (use 2 if you don't have a large one)
  2. Combine all the ingredients (except the sauce ingredient) in a large bowl. Set aside
  3. To prepare the sauce, whisk all the ingredients in a medium size bowl, until well combined. Pour over the vegetables and tempeh and toss well, so everything is well coated
  4. Transfer to the lined baking sheet and place in the oven for 55 minutes, or until the sweet potatoes are tender
  5.  

Notes

Make sure to dice the sweet potatoes small, so they cook with the rest of the ingredients

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Entree

Nutrition

  • Serving Size: 2 cups
  • Calories: 400
  • Sugar: 16.1
  • Sodium: 668.8
  • Fat: 19.5
  • Saturated Fat: 3
  • Unsaturated Fat: 14.5
  • Trans Fat: 0
  • Carbohydrates: 43.2
  • Fiber: 11.3
  • Protein: 19.4
  • Cholesterol: 0

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