Roasted Tempeh with Celery

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat the tempeh cubes dry with paper towels to remove excess moisture, which helps them crisp up better during roasting.

   Tip: Moisture is the enemy of crispiness, so don't skip this step.

3. 3

   In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar, soy sauce, maple syrup, thyme, salt, and black pepper to create the glaze.

   Tip: Whisk vigorously to emulsify the oil and vinegar for a cohesive sauce.

4. 4

   Spread tempeh cubes and celery pieces on the prepared baking sheet in a single layer.

   Tip: Don't overcrowd the pan; use two baking sheets if needed for even roasting.

5. 5

   Pour the glaze evenly over the tempeh and celery, then toss gently with your hands or two spoons until all pieces are well coated.

   Tip: Make sure every piece touches the glaze for maximum flavor.

6. 6

   Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even browning.

   Tip: Look for golden-brown edges on the tempeh cubes.

7. 7

   Drizzle the vegetable broth over the roasted vegetables and return to the oven for an additional 8-10 minutes until the celery is tender and caramelized.

   Tip: The broth creates a light pan sauce that keeps everything moist.

8. 8

   Remove from the oven and let cool for 2 minutes before serving, allowing the glaze to set slightly.

   Tip: Serve immediately while the tempeh is still warm and crispy.