With The Cold, Wet And Windy Weather Now Truly With Us, Its

with the cold wet and windy weather now truly with us its display image eaa

With the cold, wet and windy weather now truly with us, it’s time to wrap up warm and get cooking some hearty food like this ?.⁠

?Autumn Vegetable & Tempeh Traybake?⁠

INGREDIENTS⁠

1 large sweet potato ⁠
1 large beetroot⁠
2 baking potatoes ⁠
1/2 small celeriac ⁠
1 large red onion⁠
1 pack Brussel sprouts⁠
1 pack Original Plant Power Tempeh Block ⁠
2 tsp tamari⁠
1 tsp paprika ⁠
1 tsp maple syrup⁠
1 small tin green lentils⁠

METHOD⁠

1️⃣ In a roasting tin, add the chopped sweet potato, beetroot, potatoes, celeriac, red onion and Brussel sprouts remembering to make sure they are all chopped to similar sizes. Drizzle with olive oil and season with salt and pop into the oven at 180c for approx 25 minutes. ⁠

2️⃣ In the meantime add the tamari, paprika and maple syrup in a bowl along with about 1 tbsp of olive oil and chop the tempeh into cubes and coat with the marinade.⁠

3️⃣ When the vegetables are nearly done, pop the tempeh into the tray and pop back into the oven for a further 10-15 minutes at 170c.⁠

4️⃣ Remove from the oven and add the drained lentils and pop into the oven for a few minutes to heat up and then serve with some homemade pesto and enjoy! ⁠

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