Asparagus, Mushroom and Tempeh Stuffed Roasted Yams
Stuffed Yams are a healthy hearty dinner, that can be made within an hour with little hands on time. I make them about 4 times a week in fact, because they are filled with vitamins and healthy carbs plus they taste amazing. The recipe I am sharing with you today has asparagus and mushrooms in an Asian marinade with tempeh for some protein to top the yams off with. It only takes about five minutes hands on time, so you can have dinner on the table fast (and do other things while they are cooking). This is the perfect thing to make now that asparagus is coming into season.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 375F degrees. Place the yams cut side down on a lined sheet pan. Place in the oven and roast for about 1 hour until they are tender. Meanwhile, after about 1/2 an hour, toss the tamari, oil, syrup, vinegar, and garlic together with the tempeh, asparagus, and mushrooms in a bowl, and spread out on a lined sheet pan. Place in the oven and roast for about 30 minutes until starting to brown and tender. To serve, place the yams cut side up on plates, and top with the tempeh and veggies. Enjoy!
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