Blue Plate Special #34: Dijon Tempeh with Rosemary Potatoes & Roasted Cauliflower & Butternut Squash

I found this recipe for tempeh on Toni Fiore’s VegEZ. I like to make it for dinner (like this) and use leftovers in sandwiches. I had half of a butternut squash and rosemary leftover from yesterday’s Chopped/Vegan  and so it found its way onto our dinner plate tonight!

Dijon Tempeh
1 package soy tempeh
1/2 cup water
2 tablespoons dijon mustard
1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon salt
Safflower oil
1 scallion, for garnish

Cut tempeh into rectangles. Steam for five minutes. Whisk the water, mustard, wine and garlic powder together. Thinly slice the scallion and set aside.

Heat oil up in a non-stick skillet and cook tempeh for a minute on each side. Add the sauce and simmer for ten minutes until liquid is reduced.

Roasted Cauliflower & Butternut Squash 
1/2 butternut squash
1 small head of cauliflower
1/2 cup pine nuts
Olive oil
S and P

Cut the squash into cubes and break the cauliflower into florets. Drizzle with olive oil and season with salt and pepper. Roast on a baking sheet in a 375 oven for 40 to 45 minutes.

Toast the pine nuts in a skillet on the stove top. Sprinkle them over the roasted vegetables.

Rosemary Potatoes
8 red potatoes
1 sprig of rosemary
Olive oil
S and P

Quarter the potatoes. Chop the rosemary. Drizzle with olive oil and mix in the rosemary and salt and pepper. Roast for 40 to 45 minutes in a 375 oven.

To serve, place the tempeh on plate and garnish with chopped scallions. Add generous helpings of roasted potatoes and vegetables. Enjoy!

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