Barbecue Tempeh with Lemony Potatoes and Asparagus
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, the tempeh is cooked in the oven, developing a lovely, sticky crust.
Go for gold … or don’t
Replace Yukon Gold potatoes with sweet potatoes, russet potatoes, or large cubes of peeled kabocha squash.
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
Arrange oven racks to accommodate 2 trays. Preheat oven to 400 F (200 C).
On large rimmed baking sheet lined with parchment paper, toss potatoes with lemon juice, oil, and 1/4 tsp (1 mL) salt. Roast for 45 to 55 minutes, until tender when pierced with knife. Toss asparagus with potatoes for the last 10 minutes of roasting. Meanwhile, prepare tempeh.
Place tempeh on large parchment-lined baking sheet. In small bowl, stir together tomato paste, vinegar, maple syrup, smoked paprika, and remaining 1/4 tsp (1 mL) salt. Slather over all sides of tempeh (it should be sticky and thick). Add tempeh tray to bottom rack of oven for the last 20 minutes of roasting potatoes.
Serve tempeh alongside potatoes and asparagus.
Each serving contains: 344 calories; 18 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 52 g total carbohydrates (10 g sugars, 7 g fibre); 207 mg sodium