I don’t really have a recipe. I cut the tempeh in to thin strips and marinade for a bit in tamari and a dash of liquid smoke.
Cook the tempeh at 400 for about 12 minutes on each side.
Clean and cut the Brussels sprouts in half and toss with coconut oil and maple syrup.
Roast the Brussels sprouts at 375 for about 12 minutes on each side.
Mix the sprouts and tempeh together and serve.