Tempeh Butternut Squash Bake
This tempeh butternut squash bake is a breeze to whip up. Just throw everything in one pan and bake! It’s absolutely delicious, vegan, gluten-free and loaded with 24 grams of plant-based protein per serving!
Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic.
1. Make Sauce
Toss tempeh and veggies in a baking dish. Pour over sauce, add red pepper, salt and pepper.
2. Add Seasonings
Bake covered for 35 minutes at 400°F. Uncover and bake another 20 minutes.
Serve over quinoa, brown rice or greens.
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