Orange roasted tempeh & asparagus


Ala the Simple Veganista — this sounded fairly good, but was in fact much better.  Wonderful flavor baked into the semi-decent Joe tempeh and soused along with asparagus in a sauce of miso, balsamic and o.j., with shredded basil added in.

The sauce was too good not to thicken for a better cling, and some slivered ginger or maybe a little minced garlic might add additional, good flavoring.  Easy as it gets and delicious, even drawing muted praise from the sublime child.



  • 1 package (8oz.) tempeh, cut into 1/2 inch cubes
  • 1 bunch asparagus (1 lb.), ends trimmed and cut into 1 inch pieces
  • 2 tablespoons red miso paste, divided (white miso is ok too)
  • 2 tablespoons balsamic vinegar or glaze, divided (rice vinegar ok too)
  • 4 teaspoons olive oil, divided
  • 1/4 cup orange juice
  • 3 tablespoons chopped fresh basil
  • 1 1/2 cups cooked brown rice, quinoa or grain of choice, to serve
  • toasted and/or black sesame seeds, to serve

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or lightly grease with oil.

Combine 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil, mix well. Add cubed tempeh and mix. Place tempeh on baking sheet and place in oven. After 12 minutes, give the tempeh a stir and add the asparagus to the baking sheet. Continue to cook for 8 – 10 minutes. Will be ready when asparagus is just fork tender.

In same mixing bowl, add 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil and 1/4 cup orange juice. Mix well to combine, add basil and mix again. Add tempeh and asparagus, mix well to coat.

Notes:  Thicken the sauce slightly for better cling.  Also, consider slivered ginger, garlic and she suggests a little orange zest.


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