Roasted Tempeh with Fennel
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. I love roasting tempeh with fennel because the flavors complement each other beautifully, and the fennel becomes so sweet and caramelized. Tempeh is packed with protein and probiotics, making it such a nutritious choice for vegetarian meals. What I appreciate most is how simple the whole thing is: you just toss everything on a sheet pan and let the oven do the work. The maple syrup adds a subtle sweetness that balances the licorice notes of the fennel seeds, and fresh lemon juice brightens it all up at the end. This dish feels special enough for company but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 397 gtempeh(cut into 1/4-inch thick slices)
- 2 largefennel bulbs(trimmed and cut into wedges)
- 4 tablespoonsolive oil
- 2 teaspoonsfennel seeds(divided)
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlvegetable broth
- 1 tablespoonmaple syrup
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat tempeh slices dry with paper towels to remove excess moisture, which helps them crisp better during roasting.
Tip: Pressing tempeh helps it absorb flavors and achieve a crispier exterior
- 2
On a large baking sheet, arrange tempeh slices and fennel wedges in a single layer. Toast 1 teaspoon of fennel seeds in a dry skillet for 30 seconds until fragrant, then sprinkle over the vegetables along with minced garlic.
Tip: Toasting whole spices releases their essential oils and deepens their flavor
- 3
Drizzle everything with olive oil and season generously with sea salt and black pepper. Toss gently to coat evenly, then spread out in a single layer again.
Tip: Don't overcrowd the pan to ensure proper browning and caramelization
- 4
Roast for 25-30 minutes, stirring halfway through, until tempeh is golden brown and fennel is tender and caramelized at the edges.
Tip: The tempeh should develop a light crust while fennel becomes sweet and soft
- 5
While vegetables roast, whisk together lemon juice, remaining 1 teaspoon fennel seeds, vegetable broth, and maple syrup in a small bowl.
Tip: Prepare this dressing while roasting to have it ready when the vegetables finish
- 6
Remove from oven and transfer roasted tempeh and fennel to a serving platter. Pour the lemon-fennel dressing over the top and garnish with fresh thyme sprigs and chopped parsley.
Tip: Add fresh herbs at the end to preserve their bright color and fresh flavor
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