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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.


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


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!

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