Baked Tempeh


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
lemon juice as needed
rosemary as needed
parsley as needed


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.

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

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