Dinner for 4

Orange Tempeh with Roasted Vegetables

Name: Orange Tempeh with Roasted Vegetables
Total time: 70 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 7 large carrots; 1 head broccoli; 1 1/2 tbsp coconut oil; 1 tsp dried thyme; 1/2 tsp garlic powder; 1/2 tsp salt; 5 oz blocks tempeh; 3/4 cup orange juice; 1 tbsp coconut oil; 3 tbsp pure maple syrup; 2 tbsp reduced-sodium soy sauce; 1 1/2 tsp dried thyme; 1 tbsp cornstarch or tapioca flour; 2 1/2 cups cooked brown rice (optional)

Tempeh cooks in a sticky orange-maple sauce beside thyme-roasted carrots and broccoli for a colorful plant-based dinner.

Typical price

$4.80for 4 servings

$1.20 per serving$4.80 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

70 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Chinese Vegetarian Dairy-free High-protein Budget Family Dinners Sheet pan Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Carrots$1.09/lb typical	1.35 lb	$1.49Typical price
Broccoli$1.99/lb typical	0.5 lb	$0.99Typical price
Tofu$0.17/oz typical	5 oz	$0.85Typical price
Juice, soda and mixers$0.04/oz typical	6.25 oz	$0.25Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	8.25 oz	$1.22Typical price
Total for the servings shown		$4.80

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Honey or maple syrupSoy sauceCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

7 large carrots
1 head broccoli
1 1/2 tbsp coconut oil
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
5 oz blocks tempeh
3/4 cup orange juice
1 tbsp coconut oil
3 tbsp pure maple syrup
2 tbsp reduced-sodium soy sauce
1 1/2 tsp dried thyme
1 tbsp cornstarch or tapioca flour
2 1/2 cups cooked brown rice (optional)

Steps

Heat the oven to 425 F and line a large sheet pan with oil.
Cut the carrots and broccoli into bite-size pieces, toss them with 1 1/2 tablespoons coconut oil, thyme, garlic powder, and salt, and roast for 25 minutes.
Cut the tempeh into bite-size pieces and arrange it on the pan with the vegetables.
Roast the tempeh and vegetables for 15 to 20 minutes more, turning once, until browned and tender.
Heat 1 tablespoon coconut oil in a skillet over medium heat, then cook the tempeh for 4 minutes.
Whisk the orange juice, maple syrup, soy sauce, thyme, and cornstarch in the skillet, and simmer for 5 minutes until thick.
Toss the tempeh with the orange sauce and serve with the roasted vegetables.