Miso-Glazed Tempeh Medallions with Charred Kohlrabi & Broccoli – 45g Protein | Vegan Lunch

Sheet pan dinners are usually a compromise. This one isn’t. Tempeh – firm, nutty, with a slightly bitter edge that takes a miso glaze better than almost anything – sliced into thick medallions, lacquered in smoked paprika and aged red miso, and roasted at high heat until the edges caramelize into something that genuinely mimics the cured, savory depth of chorizo. Kohlrabi and broccoli on the same pan, coated in the residual glaze and finished with a hemp seed crust that crisps in the oven. Everything on one pan, 25 minutes, 45g of protein.

The sequencing is what makes this work. The tempeh medallions go into the glaze first and get fully coated before anything else touches the bowl. Then the vegetables go in and pick up the residual glaze – enough to flavor and char them without drowning them. The hemp seeds go on last and stick to the glaze on both the tempeh and the vegetables, creating a unified crust across the entire pan rather than just on the protein. When the nutritional yeast goes on straight out of the oven the residual heat melts it into the surface rather than leaving it as a dry powder.

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📊 NUTRITION (per serving)
Calories: 518 | Protein: 45g | Carbs: 30g | Fat: 18g | Fiber: 14g
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⏱️ Time: 25 minutes (Prep: 7 | Cook: 18) 🍽️ Serves: 1
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INGREDIENTS

INSTRUCTIONS:

1. Preheat: Set your oven or air fryer to 400°F (200°C). High heat is non-negotiable – the caramelization of the miso glaze and the charring of the broccoli tips both require intense heat. A moderate oven gives you steamed vegetables and pale tempeh, not what this dish is.
2. Make the glaze and coat the tempeh: In a large bowl, whisk together the miso, smoked paprika, olive oil, and dried chives with a few drops of water until smooth and pourable. Add the tempeh rounds first and toss until every medallion is fully and evenly coated in the dark glaze. Take your time here – uncoated patches stay pale while glazed surfaces caramelize. Full coverage is the goal.
3. Coat the vegetables: Add the kohlrabi, broccoli, and red bell pepper to the same bowl. Toss everything together so the vegetables pick up the residual glaze. They don’t need as much coverage as the tempeh – the thin coating they get from the residual glaze is enough to flavor and char them without making them heavy.
4. Add the hemp seed crust: Sprinkle the hemp seeds over the entire bowl and toss once more. The seeds will adhere to the miso glaze on both the tempeh and the vegetables, creating a protein crust that crisps in the oven across the entire pan.
5. Roast: Spread everything onto a sheet pan in a single layer – do not crowd the pan or the vegetables will steam rather than char. Roast for 15–18 minutes. At the halfway mark shake the pan firmly to turn everything. You are looking for blackened broccoli tips, tender kohlrabi cubes, and deeply caramelized tempeh medallions with crispy glazed edges.
6. Finish and serve: Remove from the oven. Immediately squeeze fresh lemon juice over the entire pan and sprinkle the nutritional yeast directly over everything while still hot. The residual heat helps the yeast adhere to the surface and melt into a savory, parmesan-like coating rather than sitting as a dry powder. Serve straight from the pan.

PRO TIP: Cut the kohlrabi cubes slightly smaller than the broccoli florets – roughly half the size. Kohlrabi is denser and takes longer to soften than broccoli, so a smaller cut ensures both reach their ideal texture at exactly the same moment. Large kohlrabi cubes next to small broccoli florets gives you one overcooked and one undercooked every time.

CHEF’S KISS: Drizzle ½ tsp crema di tartufo (truffle cream) over the tempeh medallions and kohlrabi the moment they come out of the oven, before the lemon and nutritional yeast finish. The residual heat releases the truffle aroma into the miso glaze and the earthy truffle notes harmonize with the charred broccoli and fermented miso in a way that makes this taste like a restaurant dish. Impact: +15 calories, +0g protein, but elevates the entire pan into something genuinely special.

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🌱 PLANT DIVERSITY:  Tempeh (soybeans) • Kohlrabi • Broccoli • Red bell pepper • Hemp seeds • Nutritional yeast • Miso (soybeans, counted once) • Smoked paprika • Chives • Chili • Lemon • Olive

(If you’re tracking plants per week, this adds 12 to your count.)

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

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You may find yourself in need of: 

Tempeh – firm fermented soy block that holds a glaze well and develops deep browning under high heat.

Large Sheet Pan – sheet pan that allows real caramelization instead of steaming, essential for crisp tempeh edges.

Red Miso Paste – long-fermented miso that creates a dark, savory glaze and drives the umami backbone of the dish.

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