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    Oh My Veggies » Holiday Recipes » Thanksgiving Recipes

    Roasted Sweet Potato and Tempeh from Lightlife

    Published: Nov 15, 2016 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Roasted Sweet Potato and Tempeh

    If you're a vegetarian, you've probably eaten your share of Thanksgiving dinners consisting of nothing but side dishes. That can be delicious and all, but it's nice to have a little plant-based protein with your meal.

    That's why we love this roasted sweet potato and tempeh side from Lightlife. The sweet potatoes and tempeh roast up in the oven while you whip up a quick orange marmalade-based sauce on the stovetop. This is a side dish that everyone at your table will love, but the tempeh will be especially appreciated by those who choose to forego turkey.

    Recipe

    Roasted Sweet Potato and Tempeh from Lightlife

    Juicy chunks of sweet potatoes and tempeh are roasted up until caramelized, then drenched in a sweet orange marmalade glaze to make this hearty holiday side.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 55 minutes minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: holiday side dish, Roasted Sweet Potato and Tempeh, vegan side dish, vegetarian side dish
    Servings: 6 servings
    Calories: 353kcal
    Author: Oh My Veggies

    Ingredients

    • 3 large sweet potatoes
    • 1 package of Lightlife Original Organic Soy Tempeh
    • ¼ cup olive oil
    • 1 tablespoon chopped fresh rosemary
    • Sea salt and black pepper
    • 1 cup marmalade
    • 1 tablespoon butter
    • 2 tablespoons brown sugar
    • ¼ teaspoon ground cinnamon
    • 1 teaspoon dried oregano
    • 2 tablespoons water
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F.
    • Peel the sweet potatoes and chop into small cubes; transfer to a large bowl.
    • Slice the tempeh into cubes and add to the bowl with the olive oil and rosemary.
    • Toss well to coat everything and place on a large baking tray.
    • Season with salt and black pepper.
    • Roast in the oven for 35-40 minutes.
    • While the sweet potatoes are cooking make the sauce.
    • In a small pan add the marmalade, butter, brown sugar, cinnamon, oregano and water.
    • Bring to a simmer and cook for about 5 minutes.
    • Transfer the sweet potatoes to a platter and drizzle the sauce over the top.
    • Serve at once.

    Notes

    Alissa's note: I used vegan butter for this recipe, and it worked great.

    Nutrition

    Calories: 353kcalCarbohydrates: 66gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 85mgPotassium: 441mgFiber: 4gSugar: 36gVitamin A: 16051IUVitamin C: 8mgCalcium: 59mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Holiday Recipes, Thanksgiving Recipes, Vegetarian Recipes

    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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