Roasted Sweet Potatoes with Tempeh

Soy Food, Dairy-Free, Vegan

Sweet and savory, this casserole is perfect for simple entertaining. Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish is a holiday flavor sensation. Simply double or triple the recipe if you have a crowd to please...

Serves 2 to 3
8 oz soy tempeh, cut into bite-size chunks
1/4 cup reduced sodium tamari
1 TB mirin
1/2 tsp each granulated garlic and onion powder
1 tsp toasted sesame oil
1 TB canola oil
2 medium Jewel yams, cut into bite-size pieces (peeling is optional)
2 tsp organic extra virgin olive oil
1/8 tsp each ginger powder and cinnamon
2 TB minced parsley

Marinate the tempeh in tamari, mirin, garlic, onion, and sesame oil for 1/2 hour. Meanwhile, toss the yams with the olive oil, cinnamon, ginger, and 11/2 tablespoon marinade from the tempeh. Set the yams aside.

Preheat oven to 350°F.

Sauté the tempeh in 1 tablespoon canola oil over med-low heat, turning frequently until browned on all sides, about 5–8 minutes. Toss the tempeh with the yams and place in a 2 qt. casserole dish. Cover and bake for 30–35 minutes or until the yams are tender. Season to taste and garnish with parsley.