Peanut-Lime Tempeh Broccoli Pan
Tempeh, broccoli, carrots, and sugar snap peas roast across two rimmed sheet pans and get tossed with a bright peanut-lime sauce. It is a vegan, plant-based main dish with a simple sheet-pan method.
- broccoli
- one-pan
- peanut sauce
- plant-based
- sheet-pan
- tempeh
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Sugar snap peas, trimmed · 8 Ounce
Kroger® Sugar Snap Peas
100%
Details
Tempeh, cut into 1-inch cubes · 16 Ounce
Lightlife Original Organic Plant-Based Tempeh
Sale
100%
Details
Lime, zested and juiced · 2 Count
Fresh Organic Limes - Each
100%
Details
Carrots, peeled and sliced 1/4-inch thick · 3 Count
Carrots
100%
Details
Broccoli florets · 12 Ounce
Kroger® Broccoli Florets BIG DEAL!
38%
Details
Creamy peanut butter · 0.33 Cup
Creamy Peanut Butter - Kroger - 16 Oz
18%
Details
Reduced-sodium soy sauce · 2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Details
Garlic, minced · 2 Count
Spice World Minced Garlic 4.5 oz
Sale
6%
Details
Maple syrup · 1 Tablespoon
Private Selection® Pure Grade A Amber Color Rich Taste Maple Syrup
4%
Details
Canola oil · 2 Tablespoon
Kroger® 100% Pure Canola Oil
2%
Details
Sriracha sauce · 1 Teaspoon
Huy Fong Sriracha Hot Chili Sauce
2%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- tempeh-16 oz
- broccoli florets-12 oz
- carrots-3 medium
- sugar snap peas-8 oz
- creamy peanut butter-1/3 cup
- canola oil-2 tablespoons
- reduced-sodium soy sauce-2 tablespoons
- lime-2 medium
- maple syrup-1 tablespoon
- sriracha sauce-1 teaspoon
- garlic-2 cloves
- fine salt-1/2 teaspoon
Preheat to 425°F with racks in upper and lower thirds. Set out 18-by-13-inch rimmed pans. Cut tempeh into 1-inch cubes and carrots ¼ inch thick; trim snap peas, mince garlic and zest/juice limes. For a gluten-free adaptation, check tempeh ingredients and use gluten-free tamari.
Cut carrots and tempeh on a stable cutting board with fingers tucked away from the knife.
Divide tempeh, broccoli and carrots among pans. Toss with three-quarters of the oil and all the salt, then spread in uncrowded single layers.
Roast for 15 minutes, then turn pieces and add snap peas and remaining oil. Swap rack positions and roast 8–10 minutes more, until tempeh is hot with browned edges and carrots tender-crisp. Follow additional tempeh-package cooking requirements.
Use oven mitts when handling the hot sheet pan.
Whisk peanut butter, lime zest and juice, soy sauce, maple syrup, garlic and sriracha until smooth. Stir thoroughly if it thickens before loosening.
This sauce contains peanuts; avoid serving it to anyone with a peanut allergy.
Set pans on heatproof surfaces and toss gently with peanut-lime sauce. Keep pans level, divide among plates and serve warm.
Use oven mitts when handling the hot sheet pan.
Keep the sheet pan level when moving it so hot oil and sauce do not spill.
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