May 18, 2007

Roasted broccoli, fennel, apple & tempeh

Filed under: Homecooked — FoodEater @ 12:59 am
'Roasted broccoli, fennel, apple and tempeh

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.

Related Posts:
  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

2 Comments »

  1. as usual, it looks to die for, and the plate is so pretty, too!

    Comment by Celine — May 18, 2007 @ 11:10 am

  2. Thanks for noticing the plate! I thought long and hard as to which plate would make for the most impressive photo (and of course, most appetizing dinner).

    Comment by FoodEater — May 18, 2007 @ 2:01 pm

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