TEMPEH & PEPPER ROLL
Recently, I have been inspired by tempeh and peppers – my plant-based alternative to sausage and peppers. It’s sweet and spicy with a hint of smokiness. Since I only used half a block of tempeh for my Smother Tofu Bites recipe, I decided to use the other half to whip up a few Tempeh and Pepper rolls. These amazing treats can be used as a breakfast, appetizer or even lunch if you pair it with a side.
LET’S SLAY
That’s right we are jumping right into the recipe! This one is quick and easy but take a little prep beforehand. Marinade tempeh in bacon marinade for at least an hour, but overnight is best. Full disclosure, I ended up leaving the tempeh in the marinade for four days. It definitely made a difference. If you have four days, go for it!
Once the marinated tempeh is ready, cut it into eight slices. I cut the half block into 4, then sliced each slice down the middle resulting in eight semi-thin slices of tempeh. Set aside. Preheat the oven to 395° F and begin prepping your baking pan. Spray a parchment-lined baking sheet with cooking oil. Add slices of red bell pepper and red onion on the baking sheet. Layer tempeh slices on top of the peppers and onions. Bake for 10 minutes.
Carefully remove tempeh and peppers from the oven. Set aside to let cool down slightly. Once the tempeh, peppers and onions are cool enough to handle, lower the oven to 375° F and get ready to start rolling. Remove crescent roll dough from the can and separate it into triangles – there should be a total of eight triangles. Add a slice of tempeh and a few slices of onion and peppers to the dough. Roll down to the tip of the triangle. Do this for each triangle and tempeh slice. Add each roll to a non-stick or parchment-lined baking sheet. Bake for 9 -12 minutes or until rolls are golden brown. Let cool slightly and enjoy!
MORE IS MORE!
Quick, easy and delicious – just the way I like a recipe! But, easy doesn’t mean boring. This recipe is definitely delicious as is, but there is still room to jazz it up a bit. Here are a couple of variations you might love:
All scrambled up. Instead of tempeh and peppers, fill each crescent roll with your favorite tofu or chickpea scramble and spinach. Sprinkle vegan bacon crumbs to the top of each roll and bake as usual. Not sure how to make vegan bacon crumbles? Marinate unsweetened coconuts in vegan bacon marinade and pop them into the oven or air fryer for a few minutes.
Sweeten things up a bit. Cook up your favorite fruit – berries, apples or even pears – with a little sugar and a few spices. Roll the cooked fruit in the crescent roll dough. Bake as usual. Once the rolls are out of the oven and cooled slightly, drizzle with a homemade glaze and enjoy.
That wraps up this recipe! I hope you enjoy these tempeh and pepper rolls, or a variation of them! If you decide to try them, let us know. We love to see it! Comment below to let us know how it goes or share on Instagram, @plantbasedslay. Be sure to use #plantbasedslay so we can see your creations.
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If you are looking for more plant-based deliciousness, check out these recipes:
Tempeh & Pepper Rolls
Ingredients
- ½ block tempeh, sliced into 8
- ½ C. bacon marinade
- ¼ red onion, sliced
- ½ red bell pepper, sliced
- 1 can of crescent rolls, 8 count
Instructions
- Marinade tempeh in bacon marinade for at least an hour. Overnight is best.
- Preheat oven to 395° F. Spray a parchment lined baking sheet with cooking oil. Add pepper and onion. Top with marinated tempeh slices. Bake for 10 minutes
- Carefully remove tempeh and peppers from the oven, let cool slightly – enough to handle.
- Lower over to 375° F. Roll tempeh and peppers in crescent roll dough. Add to a non-stick or parchment-lined baking sheet. Bake for 9 -12 minutes, until rolls are golden brown.
