Tempeh Traybake Recipes

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

Time 50m

Number Of Ingredients 17

Ingredients

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

GENERAL TSO'S TEMPEH RECIPE BY TASTY

General Tso's Tempeh Recipe by Tasty image

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

16 oz tempeh
¼ cup cornstarch
1 teaspoon paprika
4 cloves garlic, sliced, divided
4 teaspoons ginger, grated, divided
2 tablespoons sesame oil, divided
2 tablespoons rice wine
4 tablespoons soy sauce, divided
¼ cup oil
½ teaspoon red pepper flakes
1 tablespoon tomato paste
¼ cup vegetable broth
1 tablespoon rice vinegar
1 tablespoon honey
sesame seed, optional, to garnish
1 tablespoon cornstarch
2 tablespoons water

Steps:

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
In the same pan, add in oil and sesame oil on medium-high heat.
Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
Add the tomato paste and vegetable broth, and stir until incorporated.
Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 32 grams, Fat 36 grams, Fiber 0 grams, Protein 23 grams, Sugar 11 grams

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