Tempeh traybake

Tempeh traybake. Finely grated For the marinade, Red onion, cut into wedges, Deseeded and cut into small chunks.

Sara Buenfeld

10 + 40 min · 3

Ingredients

• 6 g Finely grated For the marinade
• 120 g Red onion, cut into wedges
• 150 g Deseeded and cut into small chunks
• 5 g For the marinade
• 10 g You can use tomato purée For the marinade
• 200 g Thickly sliced
• 160 g Cut into wedges
• 200 g Baby potatoes halved
• 130 g Fresh baby corn, trimmed
• 160 g Thickly sliced
• 30 g 10g for the marinade
• 5 g Dried oregano
• 25 g Lemon juice 100%
• 2 g Dried thyme
• 10 g For the marinade
• 25 g Finely chopped For the marinade
• 30 g For the marinade
• 1 g For the marinade

Preparation

1. Preheat the oven to 190°C.
2. Mix the marinade ingredients (olive oil, tomato juice, paprika, vinegar, garlic, date) with plenty of black pepper and 2 tablespoon water in a bowl. Then stir in the tempeh to coat it. Set aside for 15 minutes to marinate.
3. Arrange the vegetables on a large baking tray and toss with the remaining 20 g olive oil, oregano and dried thyme.
4. Bake for 10 minutes, then add the tempeh along with any remaining marinade, and bake for 30 minutes more until the veg is tender.
5. Let cool slightly, then mix in the lemon juice and serve.