Roasted tempeh, pepper and quinoa tray

Name: Roasted tempeh, pepper and quinoa tray
Total time: 36 min
Yield: 1 servings
Ingredients: 160 g Tempeh; 70 g Quinoa; 100 g Paprika; 100 g Courgette; 12 g Olive oil; 3 g Smoked paprika; 10 g Tamari (gluten-free soy sauce); 5 g Fresh parsley

Dinner maintain vegan gluten-free

36 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Heat the oven to 210 C. Toss the tempeh, pepper and courgette with oil, smoked paprika and tamari.
Spread on a tray and roast for 22-24 minutes, turning once, until caramelised at the edges.
Meanwhile cook the quinoa according to the packet.
Serve the roasted tempeh and vegetables over the quinoa, scattered with parsley.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.