Roasted Sweet Potatoes With Tempeh |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation. I really liked this, I used 3 grain tempeh instead of soy and I used about 4 yams instead of 2 and I baked it for close to an hour. Ingredients:
1/4 cup reduced-sodium tamari soy sauce |
1 tablespoon mirin |
1/2 teaspoon granulated garlic |
1/2 teaspoon onion powder |
1 teaspoon toasted sesame oil |
8 ounces soy tempeh, cut into bite-size chunks |
2 medium yams, peeled (optional) |
2 teaspoons extra virgin olive oil |
1/8 teaspoon ground ginger |
1/8 teaspoon ground cinnamon |
1 tablespoon canola oil |
salt and pepper |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
2. Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
3. Preheat oven to 350°F.
4. Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
5. Toss tempeh with yams, then transfer to a 2-quart casserole dish.
6. Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.
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