TEMPEH BRUSSELS BALSAMIC OVEN ROAST
This Tempeh Brussels Balsamic Oven Roast is a nourishing and plant-based dish that celebrates roasted textures and bold flavour. Cubed tempeh is tossed in a simple blend of balsamic vinegar, olive oil and thyme, then baked alongside caramelised Brussels sprouts and sweet red onion wedges. The result is a protein-rich, high-fibre and gluten-free meal that’s satisfying as it is vibrant. The slightly tangy glaze enhances the nutty bite of tempeh and the natural sweetness of the vegetables, making it ideal for cosy evenings or meal prep. With minimal ingredients and just one tray, this recipe delivers on both nutrition and simplicity. Serve Tempeh Brussels Balsamic Oven Roast on its own, over grains or with a creamy tahini drizzle for a complete and hearty vegan dinner that feels both comforting and energising.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders, Bake
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, High Fibre, Low Fat, Low Cholesterol, Quick & Easy, Wheat/Gluten-Free, Organic
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Tempeh Brussels Balsamic Oven Roast:
- 100g tempeh, cubed
- ½ cup Brussels sprouts, halved
- ¼ cup sliced red onion
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- ½ teaspoon dried thyme
- 1 pinch of black pepper (optional)
- 1 pinch of Salt (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 269.6 kilocalories
- Fat: 15.5 grams
- Saturated Fat: 3.2 grams
- Carbohydrates: 15.8 grams
- Sugar: 3.0 grams
- Sodium: 427.0 milligrams
- Fibre: 2.5 grams
- Protein: 22.2 grams
- Calcium: 149.7 milligrams
- Iron: 4.1 milligrams
- Potassium: 642.6 milligrams
PREPARATION
These steps are followed for the preparation of Tempeh Brussels Balsamic Oven Roast:
- Preheat The Oven: Set the oven to 200°C (180°C fan). Line a baking tray with parchment paper for easy cleanup.
- Prep The Ingredients: Cube the tempeh, halve the Brussels sprouts and slice the red onion into thin wedges.
- Season And Toss: In a mixing bowl, combine the tempeh, Brussels sprouts and onion. Drizzle with olive oil and balsamic vinegar, sprinkle thyme and toss to coat evenly.
- Spread On Tray: Arrange everything in a single layer on the prepared tray. Ensure space between pieces for even roasting.
- Roast Until Golden: Bake for 20 to 25 minutes, flipping halfway through, until the vegetables are tender and starting to crisp and the tempeh is lightly browned.
- Check For Doneness: Brussels sprouts should be fork-tender and golden. Tempeh should have a crispy edge and soft centre.
- Serve And Garnish: Plate warm and garnish with optional extras like sesame seeds, fresh herbs or a drizzle of tahini.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for Tempeh Brussels Balsamic Oven Roast:
- Steam Tempeh First (Optional): Steaming tempeh for 10 minutes before roasting can mellow its bitterness.
- Use Small Brussels Sprouts: Smaller sprouts roast faster and evenly without burning.
- Cut Evenly: Uniform sizes ensure all components cook at the same rate.
- Flip For Crispness: Turning halfway allows even browning and a better texture.
- Line Your Tray: Keeps the balsamic glaze from sticking and burning, while making cleanup effortless.
VARIATIONS
- Sweet Note: Add a drizzle of maple syrup or a handful of dried cranberries during the last 5 minutes of baking.
- Spicy Kick: Sprinkle with red chilli flakes or add a pinch of smoked paprika to the glaze.
- Change The Vegetables: Substitute or add cubed sweet potato, cauliflower or mushrooms for more variety.
- Boost Protein: Add cooked lentils or white beans after baking for an even heartier plate.
- Add Crunch: Top with roasted nuts or seeds like pumpkin or sunflower seeds just before serving.
PREPPING AND STORAGE
- Refrigeration: Let traybake cool fully before storing. Place in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: Freeze cooked portions in sealed containers for up to 2 months. Reheat from frozen in the oven for the best texture.
- Reheating Tips: Reheat at 180°C for 10 minutes or in the microwave on medium. Add a splash of olive oil or lemon to refresh flavours.