Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 2 (8-ounce) blocks of tempeh into 1-inch cubes and prepare a marinade by whisking together 2 tablespoons of olive oil, 2 tablespoons of Cajun seasoning, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and 1 tablespoon of hot sauce in a medium bowl.

2. 2

   Add the tempeh cubes to the marinade, toss to coat evenly, and allow them to marinate for at least 30 minutes in the refrigerator.

3. 3

   Preheat your oven to 400°F (200°C), then dice 1 large green bell pepper, 1 large red bell pepper, 2 stalks of celery, and 1 medium yellow onion into 1-inch pieces.

4. 4

   In a large roasting pan, combine the marinated tempeh and the diced vegetables, tossing everything with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning to ensure even coating.

5. 5

   Pour 0.5 cup of vegetable broth into the bottom of the roasting pan, then spread the tempeh and vegetables in a single layer.

6. 6

   Roast for 35-45 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the tempeh is golden brown and firm.

7. 7

   Garnish the roasted tempeh and vegetables with 2 tablespoons of chopped fresh parsley before serving warm.