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The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Tempeh and Veggies
Per Serving:
225 veggies (cauliflower, broccoli, red peppers, zucchini, cabbage, carrots tossed in oil, salt, pepper and nutritional yeast)
3 oz multigrain tempeh (tossed in lemon juice, oil, salt and pepper)
2 T lemon and herb seasoning sauce (lemon juice, oil, nutritional yeast, salt, pepper, thyme, sage, basil)
Equipment needed: 1-2 sheet pans
Preheat your oven to 435, when hot place the veggies and tempeh on a sheet pan and in the oven. If you have 3-4 servings, you will want to use 2 sheet pans, you don't want to crowd the veggies.
When the timer goes off, pull the sheet pan from the oven and drizzle 1/2 of the sauce over the veggies and toss together.
Plate up veggies and top with the tempeh. Drizzle the remaining sauce over everything. From start to finish this dinner takes less than 15 minutes. Enjoy!
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