In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tempeh “bacon” bowls with sage-roasted vegetables
Dairy-Free, Gluten-Free, Vegan
2 Servings, 780 Calories/Serving
With roasted vegetables, smoky-sweet tempeh, and a cinnamon-scented dressing, this vegan bowl is definitely one you’ll want to curl up with on a chilly night.
In your bag
- ½ pound tempeh
- Sun Basket tempeh “bacon” marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
- 1 organic red onion
- 1 tablespoon apple cider vinegar
- ½ pound organic Brussels sprouts
- 4 or 5 sprigs organic fresh sage
- 1 pound organic chopped peeled butternut squash
- 2 tablespoons dried cranberries
- Sun Basket cinnamon balsamic vinaigrette (maple syrup - EVOO - balsamic vinegar - sherry vinegar - cinnamon)
Instead of garnishing the bowls with chopped fresh sage, fry the leaves for a crisp, restaurant-worthy garnish. In Step 3, keep the sage leaves for garnish whole. In a small frying pan over medium-low heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the leaves and cook, turning once, until bright green and crisp, about 30 seconds per side. Transfer to a paper-towel-lined plate and season lightly with salt. Add them to the bowls just before serving.
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. We first tenderize it by crumbling it and cooking it in water.
Calories: 780, Protein: 28g (56% DV), Fiber: 23g (92% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 300mg (13% DV), Carbohydrates: 85g (28% DV), Total Sugars: 30g, Added Sugars: 11g (22% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Soften and marinate the tempeh
- Crumble the tempeh into ¼-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to the bowl with the marinade, and toss to coat. Wipe out the pan.
While the tempeh softens and marinates, prepare the onion.
Pickle the onion
- Peel and thinly slice the onion. Measure ¼ cup [½ cup] for pickling and set aside the rest for roasting.
Roast the vegetables
- Cut the Brussels sprouts lengthwise into quarters.
- Strip the sage leaves from the stems and finely chop enough to measure 1 teaspoon [2 tsp]. Finely chop any remaining sage for garnish (or see the Chef’s Tip for a crispier finish).
While the vegetables roast, finish the tempeh “bacon” bits.
Cook the tempeh “bacon” bits
- Crumble the tempeh.
- Stir the tempeh “bacon” marinade and oil.
- Strip the sage leaves.
- Season the vegetables for roasting.
- Drizzle the vinaigrette and garnish the bowls.