Tempeh and broad beans in baked tomato sauce
This Tempeh and broad beans in baked tomato sauce is a vegan dish that is super healthy and ideal for those who are on a low-carb, gluten-free or other health-conscious diets. You can serve it with pasta, rice, quinoa, flatbread or just a crispy salad. The tomato sauce can be made days ahead – the rest takes 15 minutes to cook, making it a quick and easy midweek dish.
Ingredients
Method
- Cut the tomatoes in half and put them in a baking dish. Cut the carrots into chunks. Peel the onion into 4 wedges.
- Tuck the carrot, onion, chilli, red pepper and garlic cloves (with skin on) between the tomatoes. Drizzle with oil & vinegar, then scatter the oregano all over.
- Combine well, then bake in the oven for about 30 minutes.
- Remove the skin of the garlic and put everything, including the cooking jus, into a liquidiser. Add the herbs, then pulse until you get a thick sauce. (This can be cooled and refrigerated – just follow the recipe when you’re ready to cook the meal!)
- Cook the tempeh according to the pack instructions, then set aside.
- Pour the tomato sauce into a saucepan. Add a glass water and the stockpot, then bring to the boil. Add the broad beans – if the sauce is too thick, add another glass of water. Cook the beans for about 5 minutes. Taste and adjust the seasoning.
- Stir in the tempeh pieces and warm through.
- Serve warm.