Blue Plate Special #18: Tempeh Lemon Broil with Roasted Thyme Potatoes & Broccoli

I am always looking for new flavors to incorporate with tempeh.  We love lemon anything so this “lemon broil” idea from the tempeh basics section of the Lakewinds website really appealed to me.  Plus, I love the name.  I adjusted the reicpe slightly and we absolutely love it.  Whenever I make it, I bake/roast everything that I am serving so it is a super easy and clean kitchen night.

The key to this meal is to time it right.  The tempeh should cook for about 30 minutes and depending on the size of your potatoes they will take 35 to 40 minutes. Broccoli takes 10 minutes or so to roast.

Tempeh Lemon Broil
1 package soy tempeh
1 big onion
2 tablespoons olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tamari
Lemon slices, for garnish

Sides
Potatoes
Broccoli
Thyme
Olive oil
S and P

Cut the tempeh into little squares.  Slice the onion the long way.  Place into a big plastic ziploc bag.  Whisk the olive oil, lemon juice and tamari together and pour into the bag.  Seal the bag and mix the marinade around with your hands to coat all of the tempeh and onions.  Marinate in the refrigerator for at least 3 hours.

Preheat oven to 400.  Cut the potatoes in half or quarters depending on size.  Coat with olive oil, pepper, and thyme, and place on one baking sheet.  Cut the broccoli into florets and toss with olive oil, salt, and pepper and place on a separate baking sheet.

Put the potatoes in the oven first, then the tempeh and last the broccoli.  They should all be done around the same time.

Slice a few pieces of lemon and place them on tin foil and bake them for about 10 minutes so they caramelize. 

Salt the potatoes when they are hot out of the oven and then make plate for everyone.  Enjoy!

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