Peanut-Lime Tempeh Broccoli Pan

Ingredients

• 16 Ounce Tempeh, cut into 1-inch cubes - 16 (ounces), Cut into 1-inch cubes.
• 12 Ounce Broccoli florets - 12 (ounces)
• 3 Count Carrots, peeled and sliced 1/4-inch thick - 3 (medium), Peeled and sliced 1/4-inch thick.
• 8 Ounce Sugar snap peas, trimmed - 8 (ounces), trimmed
• 2 Tablespoon Canola oil - 2 (tablespoons), Used in two portions: 1 1/2 tablespoons first, then remaining 1/2 tablespoon with the sugar snap peas.
• 0.5 Teaspoon Fine salt - 1/2 (teaspoon)
• 0.33 Cup Creamy peanut butter - 1/3 (cup)
• 2 Count Lime, zested and juiced - 2 (medium), Use both zest and juice.
• 2 Tablespoon Reduced-sodium soy sauce - 2 (tablespoons)
• 1 Tablespoon Maple syrup - 1 (tablespoon)
• 2 Count Garlic, minced - 2 (cloves), minced
• 1 Teaspoon Sriracha sauce - 1 (teaspoon)

Instructions

1. Preheat and prep

   1. *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.

2. Season the first pan ingredients

   2. 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.

3. Roast and add snap peas

   3. 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.

4. Whisk the peanut-lime sauce

   4. 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*.

5. Sauce and toss

   5. 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.