Tempeh “Bacon” Bowls with Sage-Roasted Vegetables

Name: Tempeh “Bacon” Bowls with Sage-Roasted Vegetables
Total time: 30 min
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 full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Skillet
Stove
Oven
Baking sheet
Mixing bowl
Colander
Measuring cup
Measuring spoon
Spatula
Spoon
Serving bowl

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)