Tempeh & White Bean Breakfast Skillet with Maple Roasted Carrots

Start your morning with a protein-packed, plant-based skillet that balances savory and sweet in every bite. Crumbled tempeh and creamy white beans are seared until golden and crisp-edged with garlic, smoked paprika, and fresh herbs, creating a deeply savory base that's reminiscent of a hearty hash. Piled on top are tender carrots roasted with maple syrup until caramelized and lightly sticky, adding a natural sweetness that plays beautifully against the savory beans below. This breakfast skillet is as nourishing as it is satisfying, delivering fiber, plant protein, and iron from the tempeh and white beans, plus beta-carotene and vitamins from the roasted carrots. It's a complete, energizing way to fuel your day without any animal products, and it comes together with simple pantry staples and one skillet plus a sheet pan. Serve it straight from the pan with a sprinkle of fresh herbs and a squeeze of lemon for brightness. Whether you're following a vegan diet for health reasons or simply love a savory-sweet breakfast that keeps you full until lunch, this skillet is a weekend brunch favorite that also works well for meal-prepped weekday breakfasts.</long_description> <parameter name="meta_description">A hearty vegan breakfast skillet: seared tempeh & white beans topped with sweet maple-roasted carrots. Easy, protein-rich, and satisfying.

Ingredients

• 4 mediumcarrots, peeled and cut into sticks
• 2 tbspmaple syrup, divided
• 3 tbspolive oil, divided
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper, divided, plus more to taste
• 8 ozTempeh, crumbled
• 1 can (15 oz)White beans, drained and rinsed, such as cannellini or great northern
• 3 clovesgarlic, minced
• 0.5 cupyellow onion, diced
• 1 tspsmoked paprika
• 0.5 tspdried thyme
• 2 tbspfresh parsley, chopped, for garnish
• 1 wedgelemon, for serving, optional

Method

1. Preheat the oven to 400°F (200°C). Line or lightly grease a baking sheet.
2. Peel the carrots and cut into sticks on a cutting board.
3. In a mixing bowl, toss the carrots with 1 tablespoon maple syrup, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper until evenly coated.
4. Spread the carrots in a single layer on the prepared baking sheet and roast until tender and caramelized at the edges, stirring once halfway through. 20:00
5. While the carrots roast, crumble the tempeh with your hands or a fork into small bite-sized pieces.
6. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes. 3:00
7. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. 0:30
8. Add the crumbled tempeh, white beans, smoked paprika, dried thyme, remaining salt, and remaining black pepper to the skillet. Stir to combine and press the mixture into an even layer.
9. Cook undisturbed for a few minutes to let the bottom get golden and crisp, then stir and repeat until the tempeh and beans are browned in spots and heated through. 8:00
10. Drizzle the tempeh and bean mixture with the remaining 1 tablespoon maple syrup and stir to coat evenly.
11. Remove the carrots from the oven once caramelized and tender.
12. Top the tempeh and white bean skillet with the maple roasted carrots. Garnish with chopped fresh parsley and serve with a lemon wedge on the side, if desired.