Roasted Tempeh with Parsnip and Maple-Mustard Glaze

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the tempeh cubes dry with a clean kitchen towel to help them crisp up during roasting.

   Tip: Dry tempeh is key to achieving a golden, crispy exterior.

2. 2

   On a large rimmed baking sheet, combine the olive oil with minced garlic, thyme, smoked paprika, salt, and pepper. Mix well to create a seasoning paste.

3. 3

   Add the tempeh cubes and parsnip wedges to the baking sheet. Toss everything thoroughly to coat evenly with the seasoned oil, spreading them in a single layer.

   Tip: Arrange in a single layer for even roasting without crowding.

4. 4

   Roast in the preheated oven for 20 minutes, stirring halfway through, until the parsnips are starting to caramelize and the tempeh is golden brown.

5. 5

   While the vegetables roast, whisk together the maple syrup, whole grain mustard, and balsamic vinegar in a small bowl until well combined.

   Tip: The glaze will add depth and sweetness to balance the earthiness of the parsnips.

6. 6

   Remove the baking sheet from the oven and drizzle the maple-mustard glaze over the tempeh and parsnips. Toss to coat evenly, then return to the oven for an additional 10-15 minutes until the glaze caramelizes and the edges are crispy.

7. 7

   Meanwhile, toast the sunflower seeds in a small dry skillet over medium heat for 2-3 minutes, shaking frequently until fragrant and lightly golden.

   Tip: Watch them carefully as seeds can burn quickly.

8. 8

   Remove from the oven and transfer to a serving platter. Garnish with toasted sunflower seeds and fresh chopped parsley just before serving.

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