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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g Tempeh bites
  • 500 g broad beans
  • For the tomato sauce:
  • 6 large tomatoes
  • 1 red onion
  • 2 4 cloves of garlic
  • 1 carrot
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 smoked chilli & tomato stockpot
  • 1 handful of parsley or basil
  • Water

Method
 

  1. Cut the tomatoes in half and put them in a baking dish. Cut the carrots into chunks. Peel the onion into 4 wedges.
  2. 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.
  3. Combine well, then bake in the oven for about 30 minutes.
  4. 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!)
  5. Cook the tempeh according to the pack instructions, then set aside.
  6. 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.
  7. Stir in the tempeh pieces and warm through.
  8. Serve warm.