Pesto Tempeh

  • November 9, 2011
  • Beth May
  • Comments Off on Pesto Tempeh


I made pesto a few months ago & it was super good.  I also had some tempeh that needed to be used up.  So I mixed 1 cup of pesto with 1 pound of cut up tempeh and put it in the freezer. 

Fast forward to Tuesday night.  I took the bag out of the freezer and let it sit for a few hours.  Then I roasted the tempeh for 40 min at 400°F.  It was tasty and satisfying and hardly any prep!  I love thinking ahead for an easy dinner in the future!


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