Sheet pan maple mustard tempeh with potatoes and broccoli
This sheet pan dinner roasts potatoes on a preheated pan for crisp edges, then adds glazed tempeh and broccoli so everything finishes together in one sticky, savory tray.
Published . First sent in issue 4.
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Protein
- ~29 g
- The vegan swap
- Tempeh does the job of roasted chicken thighs or sausage, getting browned edges and soaking up the glaze.
- Make ahead
- Whisk the glaze and cut the potatoes up to a day ahead. Keep the potatoes covered in water in the fridge and pat them dry before roasting.
Ingredients
Sheet pan
Maple mustard glaze
How to make it
Heat the pan
Put a large rimmed sheet pan in the oven and heat it to 425°F. Give it about 10 minutes while you prep.
Roast the potatoes
Toss the potatoes with 2 tbsp oil, the salt and pepper. Carefully spread them on the hot pan and roast 15 minutes.
Glaze the tempeh
Whisk the glaze ingredients in a large bowl. Toss the tempeh in half the glaze. Toss the broccoli with the remaining 1 tbsp oil.
Add everything
Flip the potatoes, then add the tempeh and broccoli to the pan in a single layer. Roast 15 minutes until the broccoli is charred at the edges.
Finish the glaze
Drizzle the remaining glaze over the tempeh and potatoes and roast 3 to 5 minutes more until sticky. Serve hot.
Why this works
Potatoes take the longest, so they get a head start on a preheated pan. The hot metal starts browning them right away, and by the time the tempeh goes in, they’re halfway to crispy.
The glaze goes on in two rounds. The first coat seasons the tempeh as it roasts, and the second goes on at the end so the maple turns sticky without burning.
Tips
- Use two pans if everything feels crowded. Crowded veggies steam instead of roast.
- Cut the potatoes small. 3/4 inch cubes are what make the timing work.
Questions about this recipe
Can I use sweet potatoes instead?
Yes. Cut them the same size and start checking a few minutes early, since they cook a bit faster and can burn at the edges.
Can I swap the tempeh for tofu?
Sure. Use a 14 oz block of extra-firm tofu, pressed and cubed, and add it with the broccoli just like the tempeh.