Autumn Vegetable Glazed Tempeh Bake

October 2, 2018




Fall is finally here, and with it, comes lots of new, seasonal produce, and heartier, more nourishing meals. Gone are the days of chilled salads, raw veggies and cooling foods, and we welcome rich, root veggies and warm dishes with open arms!

When it comes to autumn dishes, nothing is easier than a meal based in roasted vegetables of any kind. But produce like potatoes, squashes, turnips, beets, carrots and other root veggies are especially perfect this time of the year. Pair them with fresh herbs, spices, garlic, ginger or turmeric and simply toss together with your favorite protein, and you’ll have a beautiful, comforting weeknight meal in no time at all.

This variation is especially tasty with glazed tempeh. Though soy is known to be an issue with some women who have been affected by breast cancer, tempeh is typically mixed with other grains, has a lower soy content, and it’s fermented nature makes it easier to digest and healthier to consume!





1 yellow onion, chopped

8 oz multi-grain organic tempeh, cubed

3 tbsp organic tamari

1 tbsp pure maple syrup

1 tbsp avocado oil

4 cloves garlic, minced

½ tbsp minced ginger

1 medium butternut squash, peeled and cubed (about 4 cups)

2 cups cups chopped red or gold potatoes

1 tbsp avocado oil

1 tsp ground turmeric

Sea salt and black pepper

Quinoa and rice for serving




  • Preheat oven to 400 degrees

  • In a nonstick skillet, saute onion in a bit of avocado oil over medium heat for 10 minutes

  • Meanwhile, whisk together tamari, maple syrup, avocado oil, garlic and ginger

  • Add tempeh to skillet and continue stirring for 5 more minutes or until tempeh starts to brown a bit

  • Then add tamari mix and continue cooking for 5-8 more minutes, or until most of the liquid has absorbed

  • Toss tempeh/onion mix in a mixing bowl with squash, potatoes and oil until well combined

  • Season with turmeric, sea salt and black pepper and toss again

  • Add to a a greased 9X13 casserole dish and cover with foil

  • Bake at 400 degrees for 30 minutes

  • Remove foil after 30 minutes and continue baking, uncovered, 20 minutes

  • Serve over quinoa and brown rice, or any grain mixture




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