In the Kitchen
Smoky Rosemary Maple Tempeh
Vegan protein with like warm, cozy fall flavor.
View the RecipeRecipes > Dairy Free, Gluten Free, Grain Free, Holiday, Paleo, Sugar Free, Vegetarian
A handful of plain walnuts is a great snack on its own. Take a few minutes to dress them up like we do here, and you’re going to want another handful.
Sticking them in the oven gives them a roasted flavor and an even more satisfying crunch. Rosemary adds fresh herbaceousness.
Pro tip: Make a big batch and portion them out into small bags you can throw in your purse all week long. They’ll help you get over the afternoon slump at the office or come in handy on a long car ride.
(19 votes, average: 3.42 out of 5)25 minutes
1 Serving
Ingredients
Directions
- Preheat oven to 350°F. Coat nonstick baking sheet with cooking spray.
- Combine nuts and maple syrup in a bowl and mix gently until coated.
- In another bowl, combine rosemary, curry powder, sea salt and cayenne pepper.
- Stir spice mixture into bowl with nuts until evenly coated.
- Spread onto prepared baking sheet in single layer. Bake 20 minutes, tossing halfway through.
- Let cool completely. Store in airtight container.
WHY WE LOVE THIS RECIPE
Walnuts are a great source of vitamin E, an important antioxidant that keeps our cells strong and healthy. They’re also packed with protein and linoleic acid, an omega-3 that’s great for your brain. Plus, a little bit of rosemary goes a long way, adding a delicious, fragrant twist.
