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French Roasted Tempeh and Vegetables

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Adjust Servings:
• 1 8-ounce package Tempeh cubed into 20 pieces
• 16-ounces fingerling potatoes Potatoes (about 2 1/2 cups
2 carrots , cut in 1/2-inch pieces (about 2 cups)
1 onion yellow or sweet onion,cut into half-moon slices (about 1 cup)
2 tablespoons wine vinegar red or white wine vinegar
2 tablespoons Dijon mustard
2 teaspoon Olive Oil or canola oil
1 teaspoon Salt
1/2 teaspoon Black Pepper

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French Roasted Tempeh and Vegetables

  • Gluten Free
  • Vegan
  • 30
  • Serves 4
  • Easy






1. Combine the tempeh, potatoes, carrots, and onion in a large bowl. Set aside.
2. In a small bowl, whisk together the wine vinegar, Dijon mustard, vegetable oil, salt45189``` and pepper. Pour over the vegetables and toss to coat evenly. Set aside
3. Press [power] button to turn on AirGO.
4. Press [function] button to select Oven.
5. Adjust temperature to 420°F.
6. Adjust time to 30 minutes.
7. Press [start] button. The AirGO starts preheating, and the display shows “PrE”.
8. When preheating is completed with “PrE” flashing and a tune, transfer the coated vegetables and tempeh to the cooking pan. Cover and cook.
9. When the flip reminder goes off, use a spatula to stir the vegetables and tempeh.
10. When cooking time is completed, the LED displays “End” with 4 long beeps. Transfer to a serving bowl or platter.


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.

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