Roasted Orange Tempeh + Asparagus
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted tempeh and asparagus dressed in a bright orange-basil-miso sauce. The dish is savory and citrusy with umami depth. Serve it over brown rice or quinoa for a complete vegan meal.
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Nutrition & ingredients
Ingredients
serves 2- 1 package (8 oz.) tempeh, cut into 1/2 – 3/4 inch cubes
- 1 bunch asparagus (1 lb.), ends trimmed and cut into 1-inch pieces
- 3 tablespoons red miso paste (white miso is ok too)
- 3 tablespoons balsamic vinegar or glaze (rice vinegar ok too)
- 2 teaspoons sesame oil (regular or dark)
- 6 tablespoons cup orange juice
- 1 – 2 teaspoons pure maple syrup, optional
- 3 tablespoons chopped fresh basil
- 1 1/2 cups cooked brown rice, quinoa, or cauliflower rice
- toasted and/or black sesame seeds
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1011mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1076mg
- Calcium
- 267mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1011MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.