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
Prep:10 mins
Serves 2
200g pack organic unflavoured tempeh, thickly sliced1 red pepper, deseeded and cut into small chunks1 red onion, cut into wedges160g sweet potatoes, cut into wedges200g baby potatoes, halved130g whole baby corn1 courgette (160g), thickly sliced2 tsp olive or rapeseed oil1 tsp dried oregano1⁄2 lemon, juiced2-3 tbsp thyme leaves
STEP 1Heat 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.STEP 2Pile 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.
