Roasted Tomatoes and Tempeh

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Servings: 4 Prep: 15 min Cook: 30 min Dairy Free Vegan Homestyle Oven Simple Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Dried Parsley

Ingredients

10 ounces cherry tomatoes

16 ounces tempeh

3 tablespoons extra virgin olive oil

1 tablespoon minced garlic

¾ teaspoon sea salt, plus more to taste

½ teaspoon ground black pepper

3 tablespoons dried parsley ⚠

2 tablespoons lemon juice

1. Preheat oven to 450F. Slice tomatoes in half. Cube tempeh.

2. Place tomatoes in a baking dish. Top with olive oil, garlic, salt, and pepper. Roast for 15 minutes.

3. Remove baking dish from oven and stir in the tempeh, parsley, and lemon juice.

4. Return the dish to oven for 10-15 minutes, until the tempeh is cooked hot and has absorbed some of the juices.

5. Remove from oven and serve.

Per serving incomplete

8322

Cal

23g

Carbs

958g

Fat

26g

Protein

Carbs 1%

Fat 98%

Protein 1%