40mPeanut-Lime Tempeh Broccoli Pan
Tempeh, broccoli, carrots, and sugar snap peas roast on one rimmed sheet pan and get tossed with a bright peanut-lime sauce. It is a vegan, plant-based main dish with a simple sheet-pan method.
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- tempeh-16 oz
- broccoli florets-12 oz
- carrots-3 medium
- sugar snap peas-8 oz
- creamy peanut butter-0.33 cups
- canola oil-2 tbsp
- reduced-sodium soy sauce-2 tbsp
- lime-2 medium
- maple syrup-1 tbsp
- sriracha sauce-1 tsp
- garlic-2 cloves
- fine salt-0.5 tsp
Preheat the oven to 425°F and place a rack in the center. Prep the tempeh and vegetables: cut the tempeh, slice the carrots, trim the snap peas, mince the garlic, and zest and juice the limes.
Cut carrots and tempeh on a stable cutting board with fingers tucked away from the knife.
On the rimmed sheet pan, combine tempeh, broccoli, and carrots with 1 1/2 tablespoons canola oil and the salt. Spread in a single layer with the tempeh pieces touching the pan.
Roast for 15 minutes, then stir and flip the tempeh and vegetables. Add the sugar snap peas and remaining 1/2 tablespoon canola oil, then roast 8 to 10 minutes until the tempeh is browned and the carrots are tender-crisp.
Use oven mitts when handling the hot sheet pan.
While the pan roasts, whisk peanut butter, lime zest, lime juice, soy sauce, maple syrup, garlic, and sriracha in a small bowl until smooth and glossy.
This sauce contains peanuts; avoid serving it to anyone with a peanut allergy.
Remove the pan from the oven. Drizzle the peanut-lime sauce over the hot tempeh and vegetables, then toss on the sheet pan until evenly coated.
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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