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)

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch

Cuisine: American

Servings:

Calories: 490kcal

Ingredients

For the Sheet Pan

1 lb baby red potatoes sliced into ¼-inch rounds
1 small head cabbage halved and cut into 1-inch slices*
2 tablespoons high heat oil
16 ounces plain tempeh cut into 1-inch cubes
salt & pepper to taste
2 tablespoons tamari (soy sauce) or coconut aminos
2 tablespoons red wine vinegar **
1 teaspoon dried oregano
1 teaspoon smoked paprika
handful fresh parsley

For the Vinaigrette

¼ cup tahini
2 tablespoons red wine vinegar **
2 tablespoons dijon mustard
1 minced garlic clove
¼ teaspoon salt

Instructions

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. Bake in the oven for 15 minutes.
Meanwhile, prepare the marinade in a large bowl by whisking together 2 tablespoons tamari, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano and 1 teaspoon smoked paprika.
In a separate small bowl (or measuring cup) prepare the dressing by whisking together ¼ cup tahini, 2 tablespoons red wine vinegar, 2 tablespoons mustard, 1 minced garlic clove and ¼ teaspoon 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 topped with tahini dressing and chopped parsley then enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

*be sure to remove any dirty outer leaves and hard inner 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

Nutrition