Summer Tempeh Roast
Colourful, nutritious, easy to make... Our Summer Tempeh Roast ticks a lot of boxes. Our flavour-packed Mediterranean Tempeh Pieces will provide you with plenty of protein, and the veggies add a lot of colour and fibre to the dish.
Recipe by Better Nature
1 h
Serves:
2
ingredients
- 1 pack of Better Nature Mediterranean Tempeh Pieces
- 3 tbsp oil of your choice
- 1 red pepper, sliced into chunks
- 1 yellow pepper, sliced into chunks
- 1 courgette, sliced into chunks
- 1 sweet potato, sliced into chunks
- 1/2 red onion, sliced into chunks
- 1 tsp of salt
- 1 tsp of pepper
- 40g fresh basil
- 1 tbsp extra virgin olive oil
- 50g cashews
- 30g nutritional yeast
instructions
- Preheat the oven to 180°C.
- Place the sweet potato in a baking tray and drizzle with 1 tbsp of oil and 1/2 tsp each of salt and pepper.
- Place in the oven and bake for 20 minutes.
- Remove the tray from the oven and add in the yellow pepper, red pepper, courgette and red onion.
- Drizzle an extra tbsp of oil and place it back in the oven for another 20 minutes until the sweet potato is soft and all the vegetables are slightly browned.
- Heat the remaining 1tsp of oil in a large pan over medium-high heat.
- Add the Mediterranean Tempeh Pieces and cook for 5 minutes on either side until browned.
- Blend the basil, olive oil, cashews, nutritional yeast and remaining 1/2 tsp of salt and pepper until they form a smooth pesto.
- Plate up the veggies and tempeh bites and drizzle with the pesto.
instructions
- Preheat the oven to 180°C.
- Place the sweet potato in a baking tray and drizzle with 1 tbsp of oil and 1/2 tsp each of salt and pepper.
- Place in the oven and bake for 20 minutes.
- Remove the tray from the oven and add in the yellow pepper, red pepper, courgette and red onion.
- Drizzle an extra tbsp of oil and place it back in the oven for another 20 minutes until the sweet potato is soft and all the vegetables are slightly browned.
- Heat the remaining 1tsp of oil in a large pan over medium-high heat.
- Add the Mediterranean Tempeh Pieces and cook for 5 minutes on either side until browned.
- Blend the basil, olive oil, cashews, nutritional yeast and remaining 1/2 tsp of salt and pepper until they form a smooth pesto.
- Plate up the veggies and tempeh bites and drizzle with the pesto.
make it with
Mediterranean Tempeh Pieces
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