Vegan Turmeric-Ginger Tempeh Sheet-Pan Dinner with Broccolini & Mushrooms
Total time1 hr 5 min
Prep time20 min
Cook time30 min
4.8(16)
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Learn more →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
- ¼ tsp red pepper flakes (optional)
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
- 1 lime, cut into wedges (optional)
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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