Recipe: Paprika-Roasted Tempeh and Veggies

Name: Recipe: Paprika-Roasted Tempeh and Veggies
Ingredients: 1 tablespoon canola oil, plus more for the baking dish; 2 tablespoons sweet paprika; 4 teaspoons ground cumin; 1 teaspoon fine sea salt; 1/4 teaspoon cayenne pepper; 6 cloves garlic, finely chopped; 3 tablespoons white wine vinegar; 16 ounces tempeh, sliced 1/4-inch thick; 1 large yellow onion, thickly sliced; 2 red or yellow bell peppers, cut into chunks; 3/4 pound (about 3 cups) Brussels sprouts, trimmed and halved or fresh green beans, trimmed and chopped

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Cutting the tempeh into small triangles for this recipe ensures that it roasts beautifully and soaks up plenty of marinade. Add extra veggies to the roasting pan as you like—we love cauliflower or...

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Ingredients

1 tablespoon canola oil, plus more for the baking dish
2 tablespoons sweet paprika
4 teaspoons ground cumin
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
6 cloves garlic, finely chopped
3 tablespoons white wine vinegar
16 ounces tempeh, sliced 1/4-inch thick
1 large yellow onion, thickly sliced
2 red or yellow bell peppers, cut into chunks
3/4 pound (about 3 cups) Brussels sprouts, trimmed and halved or fresh green beans, trimmed and chopped