Barbecue Tempeh with Lemony Potatoes and Asparagus - alive magazine

Name: Barbecue Tempeh with Lemony Potatoes and Asparagus - alive magazine
Ingredients: 8 Yukon Gold or red potatoes, unpeeled, cut into thick wedges; 1/3 cup (80 mL) lemon juice; 2 Tbsp (30 mL) extra-virgin olive oil; 1/2 tsp (2 mL) salt, divided; 1 lb (450 g) asparagus, tough ends removed, cut into 1 in (2.5 cm) pieces or squares; 2 - 8 oz (225 g) packages tempeh, cut into 16 triangles; 2 - 6 oz (170 g) cans tomato paste; 1/4 cup (60 mL) distilled white vinegar or apple cider vinegar; 1 Tbsp (15 mL) maple syrup; 1 tsp (5 mL) smoked paprika

www.alive.com

A vegan take on “meat” and potatoes, this meal transforms the familiar into something fresh and spring-like. As it’s not quite barbecue season…

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Parchment paper
Chef's knife
Cutting board
Mixing bowl
Spoon
Measuring cup
Measuring spoon

Ingredients

8 Yukon Gold or red potatoes, unpeeled, cut into thick wedges
1/3 cup (80 mL) lemon juice
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt, divided
1 lb (450 g) asparagus, tough ends removed, cut into 1 in (2.5 cm) pieces or squares
2 - 8 oz (225 g) packages tempeh, cut into 16 triangles
2 - 6 oz (170 g) cans tomato paste
1/4 cup (60 mL) distilled white vinegar or apple cider vinegar
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) smoked paprika