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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 200g pack organic unflavoured tempeh, thickly sliced
- 1red pepper, deseeded and cut into small chunks
- 1red onion, cut into wedges
- 160g sweet potatoes, cut into wedges
- 200g baby potatoes, halved
- 130g whole baby corn
- 1courgette (160g), thickly sliced
- 2tsp olive or rapeseed oil
- 1tsp dried oregano
- 1⁄2 lemon, juiced
- 2-3 tbsp thyme leaves
- 1tbsp tomato purée
- 1tsp smoked paprika
- 2tsp balsamic vinegar
- 2garlic cloves, finely grated
- 10g finely chopped dates
- 2tsp olive or rapeseed oil
Instructions
Step 1
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.Step 2
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.