Roasted Fall Vegetables and Tamari Tempeh

Tamari-seasoned tempeh adds tasty protein to this casserole of roasted fall vegetables. Delicious for holiday vegetarian dinner or side dish.

1 winter squash, peeled, seeded and cut in 1-inch chunks, about 4 cups
2 potatoes, peeled and cut into 1-inch chunks (see note)
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
2 heads garlic, peeled but left whole (that’s 12 to 18 cloves)
Extra virgin olive oil
8 ounces tempeh, Five grain or traditional all-soy
1 tablespoon tamari soy sauce
About 2 teaspoons dried Italian herb seasoning mix or about 2 tablespoons chopped fresh herbs, such as sage, oregano, marjoram, thyme etc.
¾ teaspoon kosher salt
Fresh ground black pepper, coarse grind
1/4 cup grated Parmesan cheese, optional
Fresh parsley or cilantro leaves, optional

View the full recipe at Letty’s Kitchen →