Dijon Tempeh with Brussels and Fingerling Potatoes
Dijon Tempeh with Brussels and Fingerling Potatoes serves: 4 servings
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Ingredients:
- 1/2 cup (120 ml) low-sodium vegetable broth
- 1/4 cup (60 ml) olive oil
- 2 Tbsp lemon juice (about 1 1/2 fresh lemons), plus more for serving
- 1 Tbsp Dijon mustard
- 1 tsp salt
- 3/4 tsp dried thyme
- 1/4 tsp black pepper
- 5 garlic cloves, smashed
- 1 1/2 lb (680 g) fingerling potatoes (or small yellow potatoes), halved
- 1 lb (454 g) Brussels sprouts, trimmed and halved
- 12 ounces (340 g) tempeh, cut into 1/2-inch thick slices
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 400°F (205°C). In a small bowl or measuring cup, whisk together broth, oil, lemon juice, mustard, salt, thyme and black pepper.
- On a rimmed baking sheet, place garlic, potatoes, Brussels sprouts and tempeh. Pour the lemon-mustard mixture on top and toss to combine, until all pieces are evenly coated. Spread ingredients evenly into a single layer on baking sheet. Place in preheated oven and cook for 38–40 minutes, turning halfway, or until potatoes are easily pierced through with a fork and Brussels sprouts are tender.
- Remove from oven and season with a squeeze of lemon and a pinch of salt and black pepper, if desired. Enjoy immediately.
Notes:
Storage tip: Dish will keep in an airtight container in the refrigerator for 5–7 days.
Reheating tip: Place on baking sheet in a 325°F (160°C) oven and bake until heated through.
Make it soy-free: Substitute chickpeas for tempeh.
Make it nightshade-free: Substitute cauliflower florets for potatoes.
Nutrition Information Per Serving:
463 calories, 23.7 g total fat, 4.2 g saturated fat, 5.5 g polyunsaturated fat, 12.8 g monounsaturated fat, 0 mg cholesterol, 741 mg sodium, 1472 mg potassium, 45.9 g total carbohydrates, 9.3 g fiber, 6.3 g sugar, 24 g protein, 17% calcium, 31% iron
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