ROASTED SWEET POTATOES WITH TEMPEH
From the Wholefoods.com website: "Sweet and savory, this casserole is perfect for simple entertaining. Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation." I really liked this, I used 3 grain tempeh instead of soy and I used about 4 yams instead of 2 and I baked it for close to an hour.
Provided by Mad-catter
Categories Yam/Sweet Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
- Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
- Preheat oven to 350°F.
- Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
- Toss tempeh with yams, then transfer to a 2-quart casserole dish.
- Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 350.6, Fat 26.1, SaturatedFat 4, Sodium 59, Carbohydrate 12.5, Fiber 0.3, Sugar 0.5, Protein 21.4
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