Tray Bake Tempeh
An easy to prep and cook recipe, to help people with the mystery around tempeh.
Personally I prefer tempeh to firm tofu in both texture and taste. It is robust in cooking, and so a quality swap for meat or fish in a roasted tray-bake recipe.
About this Recipe
Tempeh is an excellent source of protein, calcium, magensium & phosphorous. As well as the fermentation process meaning it is a probiotic for the gut. And to balance this meal out we have sweet potato as the main starch (as well as a little in the cauliflower rice) and rapeseed oil for plantbased fat. What really bought this alive for me, was the fresh mint - be as generous as you like.
Ingredients
- 6oog (roughly) sweet potato
- 1 generous red onion
- 400g tempeh (this was 2 packs)
- 1 medium aubergine
- 1 red pepper
- 3 garlic cloves
- 3g of ginger root
- 4 tbsp rapeseed oil
- 4 tbsp soya (gluten free) or tamari
- 2 tbsp raw apple cider vinegar
- 2 tsp red chilli flakes
- 2 handfuls mixed fresh herbs, I used mint & coriander
Method
1. Heat the oven to 180 / 160 fan, and put an empty large baking tray in.
2. Wash the sweet potatoes and cut into bite size chunks, then place on the heated baking tray with 1 tbsp of the oil (mix well), bake whilst you get the rest ready.
3. Make the dressing - using a handblender or equivalent, whizz up the rest of the oil, the soya / tamari, RAC vinegar, garlic, ginger, chilli flakes, herbs + salt & pepper.
4. Cut the tempeh, aubergine, & red pepper into bite size chunks. Slice the onion. When the sweet potato has had about 10 mins in the oven, add the rest of the ingredients ensuring the dressing is really well mixed.
5. Bake for about 30 mins covered, (I used re-usable baking paper to cover), then uncover, stir well & bake uncovered for about another 5 - 10 mins, depending on how well cooked you like your veg.
6. I served on a bed of green leaves with cauliflower rice (a packed defrosted & heated)
Servings:
4 generous
Ready In:
45 mins
Good For:
Anytime
