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.
Oh My Veggies
large sweet potatoes
package of Lightlife Original Organic Soy Tempeh
chopped fresh rosemary
Sea salt and black pepper
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.
Alissa's note: I used vegan butter for this recipe, and it worked great.
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