Roasted Tempeh with Celery
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes way more impressive than the minimal effort required. Roasted tempeh with celery is a simple yet satisfying dish that highlights two humble ingredients in the best way. The tempeh provides a wonderful source of plant based protein and probiotics that support digestion, while the celery adds a lovely fresh crunch. A savory blend of garlic, balsamic vinegar, and soy sauce ties everything together beautifully. Best of all, you probably have most of these pantry staples on hand already, making this an easy go to meal when you want something wholesome and delicious without breaking the bank.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- 6celery stalks(cut into 2-inch pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonssoy sauce(low-sodium)
- 1 tablespoonmaple syrup
- 2 teaspoonsfresh thyme(dried)
- ½ teaspoonblack pepper
- ½ teaspoonsea salt
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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