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ROASTED FALL VEGGIES & TEMPEH 12 October, 2016 | Vegetarian

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  • 8 oz package tempeh, cubed
  • 1 lb butternut squash, trimmed, scraped of seeds and cut into ½” cubes
  • 1 lb fresh brussels sprouts, halved
  • 3 tbsp olive oil
  • 3 tbsp soy sauce (or tamari)
  • 2 tsbp white miso
  • 3 tbsp tahini
  • 2 tbsp apple cider vinegar
  • 6 cloves garlic, minced


Preheat oven to 375F.
Combine all ingredients in a bowl; mix until combined.
Arrange on foil-lined baking sheet and bake for 35-40 minutes, turning about halfway through, or until browned.

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