Oven Baked Tempeh

Oven Baked Tempeh

19

"This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!"

Ingredients

1 h 10 m {{adjustedServings}} servings 118 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
  3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
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Reviews

19
  1. 30 Ratings

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I am a vegetarian and really enjoy this dish. I have been making it for several years now. I only make minor adjustments. I usually skip the leeks and shallots and substitute with onions. Leeks ...

Well, I've always thought that comparing foods like tempeh and tofu to meat is somewhat insulting for the veggie soy foods. Tempeh shouldn't be enjoyed as a meat substitute, but rather on its o...

This dish made me realize I just don't like tempeh. HOWEVER, I brought it with me to my carnivorous family's Thanksgiving, just for me, I am the ONLY veggie, and at our buffet-style dinner, by t...