Tempeh Traybake Recipes

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TEMPEH TRAYBAKE



Tempeh traybake image

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

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 50m

Number Of Ingredients 17

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

Steps:

  • 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 Facts : Calories 503 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 18 grams fiber, Protein 29 grams protein, Sodium 0.1 milligram of sodium

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