Cabbage, Cauliflower, Broccoli or Brussels, roasted with tempeh bacon
Cruciferous vegetables (broccoli, kale, cauliflower, cabbage) are nutritional powerhouses rich in fiber, vitamins C, E, K, and folate, which
support heart health, aid digestion, and boost immunity. They contain unique sulfur-containing compounds called glucosinolates that possess powerful antioxidant, anti-inflammatory, and cancer-protective properties, which can help lower chronic disease risk.
Tempeh is a nutrient-dense, fermented soy product offering significant health benefits, including high plant-based protein, fiber for digestion, and probiotics for gut health. As a firm, versatile, and less-processed meat alternative, it aids heart health by lowering cholesterol, supports bone health, and helps manage blood sugar.
Serves 2 as a main dish or 3-4 with a side salad.
Ingredients: You can use a variety or just 1 kind of cruciferous vegetable, here I am using half brussel sprouts and half cauliflower as this is what I have in the fridge!
2 cups halved brussels sprouts
2 cups cauliflower florets
1 cup fresh shiitake mushrooms (optional)
1 T avocado oil
1 T lemon rind
juice of 1 lemon
4 garlic cloves, chopped
2 T extra virgin olive oil
sea salt and fresh ground pepper to taste
1 package tempeh
4 T liquid aminos
2 T avocado oil
1 T apple cider vinegar
1 T real maple syrup
2 tsp garlic granules
2 tsp smoked paprika
a pinch of cayenne
Here’s How:
Cut tempeh into 1/4 “ strips, place in a skillet, cover with filtered water and simmer for 5 minutes.
Drain water.
Blend ingredients below the tempeh, and pour over tempeh and let it marinate.
Cut up cruciferous vegetables of your choice and set aside.
Mix ingredients listed after cruciferous veggies until the tempeh and set aside.
Preheat oven to 400.
In a hot skillet, brown the cruciferous veggies in a hot pan with avocado oil, then drizzle ½ of the lemon dressing over them and place on a cookie sheet with parchment.
Bake for 15 minutes at the same time that you bake on another cookie sheet, the tempeh bacon (on the bottom shelf) Alternatively, use an air fryer and bake at 350 in 2 batches for 10 minutes each batch.
Use a spatula to flip after about 7 minutes.
Drizzle remaining lemon sauce over veggies. Serve with tempeh bacon.