Easy & Healthy Weeknight Meal-Roasted Veggies and Tempeh

October 25, 2017

This is one of my favorite go-to weeknight meals and also a great meal to prepare ahead of time because it is almost as good left over as it is right out of the oven. Also, it’s an easy, flavorful,  well-rounded meal that can be made all on one pan!


1 pkg Tempeh (I used Lightlife Organic Tempeh)

1 small head of cauliflower

1 small head of broccoli

1 red onion

About 10 white mushrooms

1 ear of corn

1 zuchini

2 T extra virgin olive oil

Seasoning (I used salt, pepper, paprika and garlic powder)

4 T vegan pesto (I used Seggiano Fresh Basil Pesto Genovese)… you can make the pesto yourself but I like to be lazy and just buy it 😉

*optional- serve on a bed of rice or quinoa


-Pre-heat oven to 400 degrees

-Cut tempeh into 1/2 inch slices

-Cut corn off the cob

-Wash and dry all other vegetables and cut into bite size pieces

-Cover a pan or baking sheet with parchment paper

-Spread veggies and tempeh over parchment paper and drizzle with olive oil

-sprinkle seasoning over veggies and tempeh

-Bake for about 20 minutes or until tender and slightly browned

-Drizzle with vegan pesto and serve alone or over a bed or rice or quinoa (I used brown rice this time, but I like to switch it up)