I must confess, I used to be a cooking show addict and although my obsession has subsided, I still watch some shows and find inspiration from them. Unfortunately, most cooking shows are not vegan or even close to plant-based or made without processed foods, sugar or oil.
But I see this as a challenge and I love figuring out how to make them plant-based and vegan. Ree Drummond’s recipe with shrimp from “The Pioneer Woman,” inspired me for this Sheet Pan Tempeh Puttanesca.
I love Pasta Puttanesca and my version adds spinach. It even has a short video.
I had never thought of using the ingredients in a different way. And, for this recipe, the bread is replacing the pasta. The idea of making a recipe all on one sheet pan saves time and cleanup. Instead of shrimp, I substituted marinated tempeh.
If you’ve never worked with tempeh before, it’s made with soybeans and fermented which makes it easy to digest and a great source of protein. Be sure to check out my article, “Cooking with Tempeh,” to find out more.
To make this dish, I first steam and marinate the tempeh. Steaming tempeh for a few minutes makes it softer and easier to take up the marinade.
I’m using the same marinade I use for my Tofu Bites which are delicious and have a little bit of barbeque flavor.
With everything chopped, you’ll just need to add put all onto to a sheet pan and spread it out in one layer.
Try a few more easy plant-based recipes:
- Sheet Pan “Fish” & Chips
- One Pot Penne Pasta with Tomato Cream Sauce
- One Pot Thai Coconut Curry Tofu
- Veggie Pizza
When I photographed this recipe, I used whole cherry tomatoes, some of which were pretty large. I would recommend cutting them in half if your cherry tomatoes are large.
And that goes for the bread cubes, as well. It’s best to cut everything about the same size and easy to bite.
I used sourdough bread but you can use whole grain bread if you prefer. Bake for ten minutes and then check on the bread cubes. We want them to get crispy like croutons and they will crisp up easily without any added oil.
At this point, I like to flip everything so that it browns evenly. In the meantime, make the dressing and chop the basil.
All that’s left is to toss everything together, including the capers with the dressing and top with the sliced basil. You can do this right in the sheet pan. This sheet pan tempeh puttanesca is beautiful served on a large platter.
Eat this dish soon after it comes out of the oven since the croutons will get softer with time. However, I did find that leftovers can be put back on the sheet pan and reheated to crisp up again.
I hope you enjoy this flavorful recipe.
I’d love to hear your feedback in the comments below for this Sheet Pan Tempeh Puttanesca! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Sheet Pan Tempeh Puttanesca
- Measuring Cups and Spoons
- 3 cups whole grain bread or whole grain, sour dough mix, cut into 1" pieces
- 1 large red onion peeled and sliced into wedges
- 1 pint cherry tomatoes cut in half
- 1/2 cup Kalamata olives pitted, (to reduce sodium, use low-salt black olives instead)
- 10 cloves garlic peeled
- 1/4 cup red wine vinegar
- 1 1/2 Tbl maple syrup
- 2 Tbl capers drained
- 1/4 cup basil slivered
- 1 8 oz. package tempeh original soy,, cut into 1" pieces
- 1/4 cup low-sodium soy sauce or balsamic vinegar (for reduced sodium)
- 2 Tbl maple syrup
- 2 Tbl Tbl ketchup
- 1 Tbl red wine vinegar or rice vinegar
- 1 dash hot sauce
- 1/4 tsp garlic powder
- 1/4 tsp fresh ground black pepper
- Preheat your oven to 375° F.
- Place the cubed tempeh into a steamer. Cover, and steam for about 10 minutes. Set aside.
- In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper. Gently stir tempeh cubes into the sauce and cover each piece in the marinade. Marinate for at least 10 minutes.
- Once the tempeh has marinated, combine it with the onion, bread cubes, tomatoes, olives, and garlic on a rimmed baking sheet. You can use a Silpat or parchment paper to keep it from sticking. Sprinkle with salt and pepper if desired.
- Bake until the bread starts to crisp, about 10 minutes. Toss all of the ingredients and put back into the oven for another 10 minutes or until the bread is crisp.
- Meanwhile, whisk together the vinegar and maple syrup for the dressing.
- Remove the baking sheet from the oven and add the dressing. Toss to evenly coat. Top with the capers and slivered basil.
Thank you so much for this great recipe. I have just recently started SHEET PAN cooking as it allow me to create meals that work for our little grandsons, as well as adults in the family with certain food sensitivities. Something for everyone.
I even create a carnivore SHEET ( even though it kills me to do so) for the FANGS in the family LOL.
I have enjoyed receiving your Newsletter and LOVE all the tips and links.
I enjoyed reading your story as well – good for you – doing all this work to share with us.
Keep it up.
I know, aren’t sheet pans the best even if they are for the carnivores in our families. You are so kind to give me such wonderful feedback. It is a labor of love! 💞
It looks tasty, but with 110 calories and 750 mg of sodium per serving, I don’t see how meals this are “smarter” and will help me live longer. If I don’t starve, high blood pressure awaits.
One thing to note is that the marinade is not consumed in whole, but only used to marinate the tempeh for 10 minutes or so and therefore only a fraction of the marinade would be in the final dish and added to the sodium count. Unfortunately, the nutrition calculators can’t adjust for that. But I can see why you’re concerned. The sodium is too high! I’ll be double-checking the nutrition label but I’m pretty sure it’s the soy sauce, kalamata olives, and the capers. I’ll be adjusting the ingredients to something that’s, hopefully, just as yummy without the sodium. Thanks for bringing that to my attention. It’ll take me a day or so to adjust and retest.