Mediterranean-style tempeh

One of the most common misconceptions about plant-based food is that you need hours and hours of your time to put together a meal.

Yes, some recipes may require some time, especially if you are a food fanatic like me where most of the time I tend to cook everything from scratch. But not all recipes are complicated, and yes, you can enjoy a nourishing plant-based lunch or dinner even if you are running short on time.

One-tray recipes are always a good compromise: throw in your veggies, season, add a protein source and there you have it!

For this recipe, I used Tempeh Meades' tempeh along with seasonal veggies and gave it a Mediterranean kick.

INGREDIENTS:

335g tempeh

250g cherry tomatoes

1 bell pepper

1 onion

2 carrots

350g broccoli florets and stems

3 garlic cloves

90g Kalamata olives

Fresh mint

Fresh basil

Salt and pepper to taste

Sweet paprika

Olive oil

Balsamic vinegar

INSTRUCTIONS:

Place the cherry tomatoes (whole) and the rest of the veggies (roughly chopped) into a baking tray. Season with salt, pepper, fresh mint and basil, a drizzle of olive oil and give it a good mix.

Cover with aluminium foil and bake at 200°C for 30 minutes.

Cut the tempeh into cubes, season it with salt, pepper, paprika and olive oil and bake at 200°C, for 20 minutes, turning halfway through.

After cooking separately, combine the tempeh with the veggies, season with a splash of balsamic vinegar and place back in the oven for 10 more minutes.

Serve warm, sprinkling with mixed seeds of your choice for a crunchy bite. Enjoy!