Tempeh traybake

Made from fermented soya beans, tempeh is a nutrientrich plant protein. Choosing fermented soya products, like tempeh, provides numerous benefits, including being easier on the digestion, and making nutrients like calcium and magnesium easier for us to absorb.

SERVES 2 PREP 10 mins plus marinating COOK 40 mins EASY V

200g pack organic unflavoured tempeh, thickly sliced

1 red pepper, deseeded

and cut into small chunks 1 red onion, cut into wedges 160g sweet potatoes, cut into

wedges

200g baby potatoes, halved 130g whole baby corn 1 courgette (160g), thickly

sliced

2 tsp olive or rapeseed oil

1 tsp dried oregano

½ lemon, juiced

2-3 tbsp thyme leaves

For the marinade

1 tbsp tomato purée

1 tsp smoked paprika

2 tsp balsamic vinegar 2 garlic cloves, finely grated 10g finely chopped dates 2 tsp olive or rapeseed oil

1 Heat 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.

2 Pile 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 thyme.

GOOD TO KNOW vegan • healthy • calcium •

folate • fibre • vit c • iron • 5 of 5-a-day

PER SERVING 503 kcals • fat 14g •

saturates 1g • carbs 56g • sugars 22g •

fibre 18g • protein 29g • salt 0.1g