Ingredients
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• 1 8-ounce package Tempehcubed into 20 pieces
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• 16-ounces fingerling potatoes Potatoes(about 2 1/2 cups
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2 carrots, cut in 1/2-inch pieces (about 2 cups)
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1 onionyellow or sweet onion,cut into half-moon slices (about 1 cup)
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2 tablespoons wine vinegarred or white wine vinegar
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2 tablespoons Dijon mustard
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2 teaspoon Olive Oilor canola oil
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1 teaspoon Salt
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1/2 teaspoon Black Pepper
Directions
Steps
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1
Done
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1. Combine the tempeh, potatoes, carrots, and onion in a large bowl. Set aside. |
|
2
Done
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Make ahead tip: Prepare the marinade and pour it over the tempeh. Store in an airtight container or heavy storage bag in the refrigerator for up to three days. When ready to prepare the recipe, simply combine the marinated tempeh with the vegetables and cook. |
