Vegetarian Garlic-Dill Yogurt Tempeh Sheet-Pan Dinner with Broccolini & Mushrooms
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.6(4)
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Learn more →Ingredients
4 servings
For the marinade
- ½ cup plain whole-milk yogurt
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, finely minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp fine sea salt
- ¼ tsp red pepper flakes (optional)
For the sheet pan
- 2 packages (8 oz each) tempeh, each block cut crosswise into 4 equal slabs
- 12 oz broccolini, tough stem ends trimmed
- 10 oz cremini mushrooms, halved
- ½ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18x13-inch sheet pan with parchment paper.
- 2
In a small mixing bowl, whisk together the yogurt, 2 tbsp of the olive oil, garlic, fresh dill, lemon juice, turmeric, black pepper, salt, and red pepper flakes, if using, until smooth and evenly combined.
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