I am pleased to report back with another successful attempt at roasting vegetables. I made this up with what I had on hand, improvising every step of the way. First I marinated the tempeh for about an hour in lime juice, Braggs, small amount of hoisin sauce, coriander, curry, nutritional yeast and sambal. Once that was ready to rock, I mixed it (along with the rest of the marinade, olive oil, more nutritional yeast and agave nectar) into a combo of chopped broccoli, fennel and apple. This went into a 425 degree oven for about 15 to 20 minutes, with a good mixing halfway thru.

I didn’t feel like cooking or eating any grains, so I served the veggies over some TVP. The result was a whole lot of yum.

1. Roasted veggies with tempeh
2. Roasted asparagus, carrots and fennel
3. Steamed broccoli with fennel
4. Tomato-fennel sauce with pasta and broccoli
5. Roasted vegetables with white beans