Mediterranean Vegetable & Tempeh Tray Bake

Mediterranean vegetable tray bake with marinated garlic lemon and rosemary tempeh with a cashew cheese dressing.

cooking time: 40 minutes

serves: 2

Ingredients

250g tempeh, cut into slices or cubes

For the tempeh Marinade

60mls  extra virgin olive oil

10g  fresh rosemary ( stalks removed )

1x  garlic ( peeled )

1x  lemon juice and zest

1x tsp Dijon mustard

2 x tsp maple syrup

For the vegetables

230g  New potatoes  ( cut in half )

1x  red onion ( peeled and cut into wedges )

1x orange or red pepper ( seeds removed and cut into 1cm strips )

120g courgettes ( chopped into 2cm cubes )

120g  cherry tomatoes ( cut in half )

 60g   kalamata pitted olives

75g baby leaf spinach

For the cashew cheese

50g cashew nuts ( soaked in boiled water for 10 minutes )

 1/2x lemon zest and juice

1/2 tbsp nutritional yeast flakes

25 mls water

Method

1.     Place the tempeh into a steamer for 10 mins . Whilst this is steaming prepare the marinade by blitzing all the ingredients together .

2.     Once the tempeh has steamed remove and place onto a non-stick baking tray and spoon over 5x tbsp of the marinade coating all sides and set aside to soak up all the flavours.

3.     Now prepare all the vegetables except the baby leaf spinach and add them to a large non-stick oven tray. Spoon over the rest of the marinade and toss together giving everything a good mix . Place in the oven and roast for 10 mins.

4.     Whilst the vegetables are roasting you can make the cashew cheese . Drain the cashew nuts and add to a small blender along with all the other ingredients and some seasoning . Blitz to form a loose paste and set aside .

5.     Now it is time to give the vegetables a little toss and add the tempeh tray into the oven and cook both for a further 20 minutes , turning the tempeh after 10 minutes.

6.     Remove everything from the oven and add the tempeh to the vegetables, then stir through the baby leaf spinach and drizzle the cashew cheese over and serve .