PCC Curried Tempeh

Serves: 6

Prep time: 30 minutes

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 400˚ F.

Whisk together vinegar, mirin, lemon juice, tamari, garlic, curry powder, salt and oil.

Coat tempeh, cauliflower and carrots with half of the sauce and roast for 15-20 minutes, until the edges of the tempeh begin to darken.

Toss the cooled tempeh and vegetables with remaining dressing. Garnish with green onions.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: cauliflower, curry, tempeh

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