Roasted Veggie Flatbreads with Za'atar Tempeh

🥘 Ingredients

• of tempeh 1
• extra virgin olive oil 1 tbsp
• medium lemons ½
• pure maple syrup 1-2 tbsp
• za'atar 1 tsp
• smoked paprika 1 tsp
• kosher salt ¾ tsp
• cherry tomatoes 1
• extra virgin olive oil 1 tbsp
• Kosher
• Lemony White Bean Spread 24 tbsp
• fresh basil leaves 1 handful
• A few handfuls arugula or baby greens 2 ½ oz
• A
• medium lemons ½
• flatbreads 4
• Aged balsamic vinegar
• Flaky sea salt

Za'atar-Lemon Tempeh

1. 1

   Prepare: of tempeh , extra virgin olive oil , medium lemons , pure maple syrup , za'atar , smoked paprika , kosher salt .
2. 2

   NOTE: You’ll need to marinate the tempeh for at least 1 hour, or up to 3 days. If you won’t be able to cook the tempeh within 3 days, simply refrigerate the plain tempeh crumbles in an airtight container for up to 5 days.
3. 3

   Crumble the tempeh into small pieces, the size of a large pine nut.
4. 4

   In a medium bowl, add the olive oil, 1 tbsp lemon juice, 1 tbsp maple syrup, za'atar, smoked paprika, and salt. Whisk until combined. Taste, adding up to an extra 1 tbsp maple syrup for sweetness, an extra squeeze of lemon juice, or a pinch of salt.
5. 5

   Add the tempeh, and stir to coat, using a small spatula or a spoon. Transfer to a sealed glass jar or airtight container. Marinate in the fridge for at least 1 hour, or up to 3 days.
6. 6

   Gather: Za'atar-Lemon Tempeh (from 1 8-ounce / 227g block + spices) (from meal prep) (see Note 1). For the roasted vegetables: cherry tomatoes , extra virgin olive oil , Kosher salt and freshly cracked black pepper. For the for serving:: Lemony White Bean Spread , fresh basil leaves , A few handfuls arugula or baby greens , A drizzle of extra virgin olive oil, medium lemons , flatbreads , Aged balsamic vinegar , Flaky sea salt .
7. 7

   Arrange two racks, one just below and one just above the middle of the oven, and preheat the oven to 425°F / 220°C. Line two rimmed sheet pans with parchment paper.
8. 8

   Take the Za'atar-Lemon Tempeh and Lemony White Bean Spread out of the fridge.
9. 9

   Roast the vegetables and tempeh. In a large bowl, toss the cherry tomatoes, bell pepper strips, and red onion with the olive oil, 1/2 tsp kosher salt, and pepper. Spread the prepared vegetables and Za'atar-Lemon Tempeh in a single layer across the two sheet pans. Bake for 15 minutes , then switch the pans’ locations in the oven. Bake for another 10 to 15 minutes, until the vegetables are tender and starting to brown (the tomatoes will be wrinkly), and the tempeh is golden and crisp at the edges.
10. 10

    While this bakes, make your side salad (if you’re making one) and prepare the other ingredients. Basil: Sliver. Arugula: Wipe out the bowl used for the vegetables, and add the arugula and basil. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and black pepper. Taste, and adjust as needed. Flatbreads: Toast them in a toaster oven, or add the flatbreads to an oven rack during the last few minutes of roasting the veg/tempeh (or place on top of the vegetables in the pan).
11. 11

    Spread a generous layer of Lemony White Bean Spread over each warm flatbread. Top with roasted vegetables and tempeh. Garnish with dressed arugula, a drizzle of aged balsamic vinegar (if using), and a pinch of flaky sea salt, if desired. Serve with your side salad, if you made one.