Tempeh traybake

Name: Tempeh traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 200g pack organic unflavoured tempeh; 1 red pepper; 1 red onion; 160g sweet potatoes; 200g baby potatoes; 130g whole baby corn; 1 courgette (160g); 2 tsp olive or rapeseed oil; 1 tsp dried oregano; 1⁄2 lemon; 2-3 tbsp thyme leaves; 1 tbsp tomato purée; 1 tsp smoked paprika; 2 tsp balsamic vinegar; 2 garlic cloves; 10g finely chopped dates; 2 tsp olive or rapeseed oil

Try our tasty tempeh-based traybake for dinner. Tempeh is a nutrient-rich plant protein made from fermented soya beans that's easier to digest

Prep

10 min

Cook

40 min

Total

50 min

Servings

Method

Heat the oven to 190C/170C fan/gas 5. Mix the marinade ingredients with plenty of black pepper and 2 tbsp water in a bowl, then stir in the tempeh to coat it. Set aside for 15 mins to marinate.

Pile the vegetables onto a large baking tray and toss with the oil and oregano. Bake for 10 mins, then add the tempeh along with any remaining marinade, and bake for 30 mins more until the veg is tender. Leave to cool a little, then squeeze over the lemon juice to taste (start with a quarter) and scatter over the fresh thyme.

Nutrition

kcal503 kcal

Protein29 g

Fat14 g

Carbs56 g

Micronutrients

Fiber18 g

Sugars22 g

Saturates1 g

Salt0.1 g

Tempeh traybake

Try our tasty tempeh-based traybake for dinner. Tempeh is a nutrient-rich plant protein made from fermented soya beans that's easier to digest

Prep

10 min

Cook

40 min

Total

50 min

Servings

Method

Heat the oven to 190C/170C fan/gas 5. Mix the marinade ingredients with plenty of black pepper and 2 tbsp water in a bowl, then stir in the tempeh to coat it. Set aside for 15 mins to marinate.

Nutrition

kcal503 kcal

Protein29 g

Fat14 g

Carbs56 g

Micronutrients

Fiber18 g

Sugars22 g

Saturates1 g

Salt0.1 g

Tempeh traybake

Method

Nutrition

Categories

Tempeh traybake

Method

Nutrition

Categories