A vegan take on “meat” and potatoes, this meal transforms the familiar into something fresh and spring-like. As it’s not quite barbecue season, the tempeh is cooked in the oven, developing a lovely, sticky crust.
Replace Yukon Gold potatoes with sweet potatoes, russet potatoes, or large cubes of peeled kabocha squash.
Per serving:
Arrange oven racks to accommodate 2 trays. Preheat oven to 400 F (200 C).
On large rimmed baking sheet lined with parchment paper, toss potatoes with lemon juice, oil, and 1/4 tsp (1 mL) salt. Roast for 45 to 55 minutes, until tender when pierced with knife. Toss asparagus with potatoes for the last 10 minutes of roasting. Meanwhile, prepare tempeh.
Place tempeh on large parchment-lined baking sheet. In small bowl, stir together tomato paste, vinegar, maple syrup, smoked paprika, and remaining 1/4 tsp (1 mL) salt. Slather over all sides of tempeh (it should be sticky and thick). Add tempeh tray to bottom rack of oven for the last 20 minutes of roasting potatoes.
Serve tempeh alongside potatoes and asparagus.
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