This tempeh butternut squash bake makes Meatless Monday a breeze. Just throw everything in one pan and bake! It’s loaded with protein (29 grams), vegan, gluten-free and absolutely delicious.
- 3 Tablespoons reduced-sodium tamari, soy sauce or coconut aminos
- 2 Tablespoons coconut oil, in a liquid state
- 1 Tablespoon apple cider vinegar
- 1/2 Tablespoon fresh ginger, grated
- 1 –2 cloves garlic, minced
- 1 package (8 ounces) tempeh, cut into bite-size chunks
- 1 medium butternut squash (about 4 cups), peeled, deseeded and cut into bite-size pieces
- 1/2 medium onion, chopped
- 3/4 cup chopped fresh cremini, portobello or white mushrooms
- Sea salt and pepper, to taste
- Crushed red pepper flakes, to taste
- Sriracha or chili sauce, for serving
- Preheat oven to 400°F.
- Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic in a small bowl.
- Use hands to gently toss tempeh, butternut squash, onion, and mushrooms in a square baking dish (I used our pampered chef square baker) or a baking sheet.
- Pour tamari mixture over the tempeh, squash, onion and mushrooms and toss to coat. Sprinkle on sea salt, ground pepper and crushed red pepper flakes to taste.
- Cover baking dish/sheet with aluminum foil and bake for 35 minutes. Pull baking dish out, remove and discard the aluminum foil, stir and place back in the oven for another 20 minutes or until butternut squash is cooked to your liking. If you’re like me and enjoy your tempeh a little crispy, you can turn your oven on the broil for the last 5 minutes.
- Remove from baking dish and serve over quinoa, brown rice or greens.
- Serving Size: 1/2 of recipe
- Calories: 551 |
- Sugar: 8g |
- Fat: 30g |
- Carbohydrates: 56g |
- Fiber: 7g |
- Protein: 29g