Baked Tempeh

Ingredients:
1 medium tomato
1/2 onion
1 medium zucchini
300g tempeh
3 large potatoes
1 handful of green olives
1 handful of pine nuts
extra virgin olive oil as needed
salt
shoyu
lemon juice as needed
rosemary as needed
parsley as needed

Method:

Peel and dice the potatoes, slice the zucchini and scald both for 15 min in boiling water. Finely slice the onion and the tomatoes (roughly).Place all in a pan, along with whole olives, season with a splash of shoyu, lemon juice, a tablespoon of olive oil, salt and lots of rosemary.Place in the oven for 30 min, 220 ° (preheated oven), then remove the pan from the oven, turn the ingredients so that they cook evenly, place a handful of pine nuts on the surface and cook for another 20-25 min.Garnish with parsley and wait 15 minutes before serving.

Note: I hadn’t enough tempeh and I compensated with 100g of seitan but I do not recommended, as it didn’t cook that well because and tempeh was definitely better.
Ciao!

Chef: Aldo from VeganBlog

1. Barbara 16 August 2010 at 09:01

   

   Nice colors good taste ! 🙂

   
   
2. Cassandra78 7 October 2010 at 19:11

   

   Tempeh is sooo good and sadly so unknown. But i really love it