Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette

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Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette- cubed tempeh gets roasted in a savory marinade alongside cabbage and baby red potatoes. Served with a creamy mustard tahini vinaigrette, this one-pan meal is as easy as it is delicious! (grain-free)

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette- cubed tempeh gets roasted in a savory marinade alongside cabbage and baby red potatoes. Served with a creamy mustard tahini vinaigrette, this one-pan meal is as easy as it is delicious! (grain-free)

I just loved reading through all of your responses on what you think of plant-based diets. I think a lot of people view vegans as having a militant, all or nothing attitude, but that’s not always true. I myself could never eat meat again but I don’t expect everyone to be exactly like me. I rather celebrate those who are making an effort to eat less animal products than chastise them for what they still eat. We are all on our own individual paths and you have to do what works best for you. If that means trying something new, like tempeh, well then that’s awesome! :)

I’ve heard tempeh referred to as the “healthy soy” and I would say I mostly agree with that. Not that I think tofu or soy milk is unhealthy, but tempeh is the least processed of them all and we all know fermentation offers great digestive benefits.

The trick is getting tempeh to taste good. Thanks to the fermentation process, it has somewhat of a funky flavor that can be off putting at first. It’s definitely an acquired taste. But if you warm it up so that the pores open and then toss it with a flavorful marinade, it can become something that’s pretty darn delicious.

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette- cubed tempeh gets roasted in a savory marinade alongside cabbage and baby red potatoes. Served with a creamy mustard tahini vinaigrette, this one-pan meal is as easy as it is delicious! (grain-free)

I was inspired to create this recipe after seeing a similar version made with kielbasa, or sausage. Yes I used to love eating it when I was a kid but now that I know where it comes from, I wouldn’t touch it with a 10-foot pole.

Instead I substituted tempeh for protein and coated it in a marinade with similar flavors like smoked paprika and oregano. Pair that with roasted cabbage and baby red potatoes drizzled with a creamy mustard tahini vinaigrette and you’ve got yourself one awesome plant-based meal.

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette- cubed tempeh gets roasted in a savory marinade alongside cabbage and baby red potatoes. Served with a creamy mustard tahini vinaigrette, this one-pan meal is as easy as it is delicious! (grain-free)

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette- cubed tempeh gets roasted in a savory marinade alongside cabbage and baby red potatoes. Served with a creamy mustard tahini vinaigrette, this one-pan meal is as easy as it is delicious! (grain-free)

The marinade and dressing are prepared while everything else is cooking which makes this recipe come together in less than a hour.

I like to make it for a quick weeknight meal and then save the leftovers for lunch the next day. They hold up really well and you can’t beat not having to prep anything for lunch! #lazylunchqueen

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette- cubed tempeh gets roasted in a savory marinade alongside cabbage and baby red potatoes. Served with a creamy mustard tahini vinaigrette, this one-pan meal is as easy as it is delicious! (grain-free)

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients:

For the Sheet Pan

  • 1 lb baby red potatoes, sliced into 1/4-inch rounds
  • 1 small head cabbage, cut into 1-inch slices*
  • high heat oil
  • Pinch of salt and pepper
  • 8 ounces tempeh, cut into 1-inch cubes
  • 2 tablespoons tamari
  • 2 tablespoons red wine vinegar**
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • Handful chopped fresh parsley

Mustard Tahini Vinaigrette

  • 1/4 cup tahini
  • 2 tablespoons red wine vinegar***
  • 2 tablespoons dijon mustard
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt

Directions:

Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Arrange potatoes, cabbage and tempeh on top then spray with high heat oil and sprinkle with salt & pepper. Bake in the oven for 15 minutes.

Meanwhile, prepare the marinade in a large bowl by whisking together tamari, vinegar, oregano and smoked paprika.

In a separate small bowl (or measuring cup) prepare the dressing by whisking together tahini, red wine vinegar, mustard, garlic and salt. Add a tablespoon of water at a time to thin. I used about 4 tablespoons of water for mine. Add more vinegar, mustard or salt, to taste.

Remove pans from the oven and set aside. Using tongs, carefully transfer the tempeh to the bowl with the marinade. Toss until evenly coated then set aside.

On the sheet pan, carefully flip the potatoes and cabbage pieces over. Toss the tempeh once more then transfer it back to the baking sheet. Bake in the oven for 15 minutes, until everything is cooked through.

Serve warm with tahini dressing and chopped parsley then enjoy!

*be sure to remove any dirty outer leaves and stem

**balsamic vinegar will also work

***if you are averse to very tart flavors, try starting out with 1 tablespoon red wine vinegar and taste testing it to see you prefer more

Inspired by Budget Bytes

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 

by Sarah on January 29, 2018  //  Dinner, Recipes
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