Name: Lemon‑Thyme Marinated Tempeh with Garlic Roasted Potatoes
Yield: 8
Cuisine: Various
Ingredients: 1280 g organic tempeh (firm, unflavored); 1600 g russet potatoes, scrubbed and cut into 1‑inch wedges; 8 tbsp extra‑virgin olive oil; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 4 cloves fresh garlic, minced; 2 fresh thyme leaves; sea salt; black pepper

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