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.
250g cherry tomatoes
1 bell pepper
350g broccoli florets and stems
3 garlic cloves
90g Kalamata olives
Salt and pepper to taste
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!