Tempeh Butternut Squash Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based one-pan bake of tempeh, roasted butternut squash, mushrooms, and rice seasoned with ginger, garlic, and sriracha. This vegan, gluten-free main provides 24 grams of protein per serving and requires minimal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 Tablespoons reduced-sodium tamari ( soy sauce or coconut aminos)
- 2 Tablespoons coconut oil (in a liquid state)
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon fresh ginger (grated)
- 1-2 cloves garlic (minced)
- 1 8oz package tempeh (cut into bite-size chunks)
- 1 medium butternut squash (about 4 cups, peeled, deseeded and cut into bite-size pieces)
- ½ medium onion (chopped)
- ¾ cup chopped fresh cremini, portobello or white mushrooms
- sea salt and pepper (to taste)
- crushed red pepper flakes (to taste)
- chili sauce or Sriracha (for serving (optional))
- rice, quinoa or greens (for serving (optional))
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 720mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1420mg
- Calcium
- 157mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.