GERD Friendly Turmeric-Ginger Tempeh Sheet-Pan Dinner with Broccolini & Mushrooms

Total time1 hr 5 min

Prep time20 min

Cook time30 min

4.8

(16)

GERD Friendly Turmeric-Ginger Tempeh Sheet-Pan Dinner with Broccolini & Mushrooms

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Ingredients

4 servings

For the marinade & tempeh

2 blocks (8 oz each) tempeh, sliced into ½-inch planks
3 tbsp tamari
3 tbsp extra virgin olive oil
1 tbsp fresh ginger, finely grated
2 tsp ground turmeric
1 tbsp maple syrup
1 tsp toasted sesame oil
½ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¼ tsp red pepper flakes (optional)
Can be omitted
red pepper flakes

For the vegetables

2 bunches broccolini (about 12 oz total), trimmed
10 oz cremini mushrooms, halved
2 tbsp extra virgin olive oil
½ tsp salt

For serving

2 tbsp sesame seeds, dry-roasted
3 scallions (green tops only), thinly sliced
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 lime, cut into wedges (optional)
Can be omitted
lime

Instructions

1
Heat the oven to 425°F (220°C) and position a rack in the center. Line an 18×13-inch rimmed sheet pan with parchment paper.
2
In a small bowl, whisk together the tamari, 3 tbsp olive oil, grated ginger, turmeric, maple syrup, sesame oil, black pepper, and red pepper flakes, if using, until smooth.

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