Name: Lemon-Herb Tempeh with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6.5 oz Tempeh; 1 cup Eggplant; 1 cup Courgette; 0.5 slice Whole grain bread; 1 tbsp Hummus; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

499 calories

Protein: 41g; 28% of calories
Carbs: 47g; 32% of calories
Fat: 26g; 40% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Cut the tempeh into 1-inch cubes and dice the eggplant and courgette into similar bite-sized pieces.
In a medium mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the tempeh, eggplant, and courgette to the bowl and toss thoroughly until every piece is coated in the lemon-herb marinade.
Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even browning.
Roast in the oven for 15 minutes, then remove the tray to toss the vegetables and place the slice of bread directly on the sheet.
Return the tray to the oven for another 8 to 10 minutes until the vegetables are tender and the bread is toasted and golden.
Spread the hummus evenly over the roasted bread and top with the warm lemon-herb tempeh and vegetable medley.

Nutrition

Ingredients

Instructions

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