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Savory Herb Roasted Tempeh with Carrot Risotto

If you’re intimidated by tempeh, don’t be. Did you know that when soy is fermented, like tempeh is, it cuts out its estrogen mimicking effects? Just make sure you buy a non-GMO tempeh and this plant protein is versatile and forgiving, you just have to find your sweet spot with preparation and marinade. This savory version with fresh herbs satisfies the desire for a “meatier” flavor and served with creamy and subtetly sweet carrot risotto the balance of this meal makes a perfect plant-based, rustic dinner.

Herbed Roasted Tempeh 

Serves 3 


1 package Lightlife Tempeh

1 T. maple syrup

1 T. extra virgin olive oil

1 T. Bragg’s Apple Cider Vinegar

1 T. Bragg’s Coconut Aminos (could also use Tamari)

1 bunch fresh rosemary

1 bunch fresh thyme

1 bunch fresh sage


Preheat oven to 375 degrees. Slice tempeh block in half lengthwise and then in thirds (will make 6 “steaks”) and place in the bottom of a 9 x 13 dish.

Whisk the maple syrup, olive oil, vinegar, aminos together and pour over the tempeh. Top with the fresh herbs and place in oven until golden (approx 20-30 minutes).

Carrot Risotto  

Serves 4


2 cups carrot juice (I fresh juice, but you can also buy)

2 cups organic vegetable broth

1 white onion, finely chopped

2 cloves garlic, minced

½ cup white table wine

1 T. extra virgin olive oil

1 T. grass-fed butter

1 cup Arborio rice

¼ cup chives (for garnish)

sea salt and pepper to taste


Prepare your carrot stock first. Add 2 cups fresh-juiced carrot juice and 2 cups of organic vegetable broth to a stockpot and keep to a simmer for the duration of the process.

Heat 1 T. olive oil and 1 T. grass-fed butter over medium heat in your desired risotto pan (I use a tall sided sauté pan). Add chopped onion and crushed garlic with a generous pinch of salt and sauté until onions are softened. Be sure to stir often to prevent garlic from browning. Add wine and cook, stirring, until wine evaporates.

Add 1/2 cup of the carrot stock to the risotto pan, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup stock at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente. This process takes about 35 minutes and there may be stock leftover.

Garnish with chives, sprinkle of sea salt and pepper.



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