Easy sheet pan honey mustard tempeh and vegetables. This one-pan plant-based meal is high protein and perfect for meal prep. Use any vegetables you have on hand, just make sure they’re cut the same size. Baby potatoes, carrots, brussels sprouts and eggplant would delicious!
8 oz tempeh
8 oz sweet potatoes, cut into 1-inch cubes
2 cups cauliflower florets
½ small purple cabbage, cut into wedges
½ small sweet yellow onion or shallots, cut into wedges
2 tablespoons honey (maple syrup)
2 tablespoons hot water
1/4 cup Dijon mustard
2 tablespoon apple cider vinegar
1 tablespoon avocado oil, divided
1 tablespoon tamari
½ teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400F. Line a large sheet pan with parchment paper or a reusable silicone mat.
Steam the tempeh (optional but recommended): Wrap the block of tempeh in a damp paper towel. Place in the microwave of 2 minutes to steam. Once cool enough to handle, cut the tempeh into ½-inch cubes. For the stovetop method, cut the tempeh into ½-inch cubes. Bring a small pot with 2 inches of water to a boil. Place the tempeh in a steamer basket or metal colander over the pot. Cover the basket or colander with a lid and let steam for 10 minutes.
Meanwhile, make the honey mustard sauce. In a small bowl, dissolve the honey (maple syrup) in the hot water. Add the Dijon, apple cider vinegar, tamari, garlic, and black pepper. Place the steamed tempeh in a shallow dish; cover with the sauce. Let sit for 10-20 minutes while you prepare the vegetables.
Place the prepared vegetables on the sheet pan. If you find that the sheet pan is too crowded split the vegetables between two sheet pans. Add the tempeh to the sheet pan and spray the vegetables and tempeh with avocado oil to lightly coat (about 1-2 tablespoons). Using a spoon or basting brush, drizzle or brush 2-4 tablespoons of the honey mustard sauce onto the vegetables and tempeh Place in the oven for 25-30 minutes. For extra crispy vegetables, remove from the oven after 15 minutes and carefully flip the veggies and tempeh, then place back in the oven for the remaining 10-15 minutes. The vegetables are done when the golden brown and the potatoes are tender.
Serve warm with an additional drizzle of honey mustard sauce. You can also serve over grains like rice or quinoa. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To make this recipe fully vegan, use maple syrup instead of honey.
You may consider doubling the sauce, it’s that good! You’ll love having the extra to drizzle over the finsihed meal or to use various ways throghout the week.