Tempeh “Bacon” Bowls with Sage-Roasted Vegetables | Sunbasket

Name: Tempeh “Bacon” Bowls with Sage-Roasted Vegetables | Sunbasket
Ingredients: ½ pound tempeh; Sunbasket tempeh “bacon” marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne); 1 organic red onion; 1 tablespoon apple cider vinegar; ½ pound organic Brussels sprouts; 4 or 5 sprigs organic fresh sage; 1 pound organic chopped peeled butternut squash; 2 tablespoons dried cranberries; Sunbasket cinnamon balsamic vinaigrette (maple syrup - EVOO - balsamic vinegar - sherry vinegar - cinnamon)

sunbasket.com

With roasted vegetables, smoky-sweet tempeh, and a cinnamon-scented dressing, this vegan bowl is definitely one you’ll want to curl up with on a chilly night.

View Original

Share this recipe:

Ingredients

½ pound tempeh
Sunbasket tempeh “bacon” marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
1 organic red onion
1 tablespoon apple cider vinegar
½ pound organic Brussels sprouts
4 or 5 sprigs organic fresh sage
1 pound organic chopped peeled butternut squash
2 tablespoons dried cranberries
Sunbasket cinnamon balsamic vinaigrette (maple syrup - EVOO - balsamic vinegar - sherry vinegar - cinnamon)