Roasted Tempeh, Cauliflower and Brussels Sprouts

My roasted tempeh and vegetable lunch was easy, healthy, 100% vegan and gluten free! This was the first time I've tried tempeh, and I must say, it was absolutely delicious! I definitely prefer the taste and texture to tofu, and when roasted, the edges become crispy while the middle stays warm and meaty. This meal is packed with healthy fats, protein, and fiber - how can you get much better than that? I officially love vegan food!

Serves 1

You will need:

• about 3 ounces tempeh
• fresh cauliflower and Brussels sprouts (you can use whatever vegetables you like)
• baby spinach
• slice of bread (I used a thick slice of my Buckwheat Brown Bread)
• hummus
• avocado

For the tempeh marinade, you will need:

• red wine vinegar
• lemon juice               (just enough of each to cover the tempeh in a bowl)
• olive oil
• oregano

Directions:

Preheat your oven to 400 degrees. Cut your tempeh into thin strips and place in the marinade, allowing to soak for about 10 minutes. Cut up your vegetables and place in a separate marinade bowl. Using your hands, mix the vegetables with the marinade until they look evenly coated. Place in a single layer on a greased pan, then add your tempeh to the pan. Place in the oven and roast for about 20 minutes, stirring the vegetables once or twice and flipping the tempeh once. 

Layer the tempeh over a bed of baby spinach, and drizzle the tempeh and vegetables with lemon juice.

Spread hummus and avocado on your toast and enjoy!