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Veggie Loaded Tempeh Sheetpan Dinner with Tahini and Turmeric Sauce
Ingredients
  • subheading: SCALE:
  • 8oz tempeh, diced small
  • 2 cups sliced carrots
  • 5 large mushrooms, sliced
  • 2 zucchini, sliced into ¼ inch rounds
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1 red bell pepper, cut into medium size chunks
  • 1 sweet potato, peeled and diced small (see note)
  • 1 large onion, sliced ¼ inch thick
  • subheading: For the sauce:
  • ½ cup lemon juice (about 2 large lemons)
  • ½ cup tahini
  • ⅓ cup water
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 tsp dry oregano
  • 1 tsp chili powder
  • 1 tsp sumac (optional)
  • ½ tsp turmeric
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