Vegan Green Bean And Potato Bake Recipe
Fusion cuisine · 480 calories
About this recipe
A hearty and satisfying vegan dinner featuring tender potatoes, crisp green beans, and a savory plant-based protein, all baked to perfection.
Ingredients
- 50 g X 3 Milagro Farm Smoked Paprika Combo
- 50 g On1Y Black Peppercorns With Grinder
- 500 ml Bertolli Extra Virgin Olive Oil
- 200 g Hello Tempayy Simply Natural Tempeh Crumbles
- 250 g French Beans - 250 G
- 1 kg Potato
- 100 g Dg1 Garlic Powder
- 50 g On1Y Onion Powder
- 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
- 50 g Black Pepper
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a shallow baking dish, layer 500 g of pre-cooked diced potatoes evenly.
- 3. Cube 200 g of tempeh and season with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper. Add the seasoned tempeh to the baking dish.
- 4. Drain and rinse 1 can of french beans (about 400 g) and mix them into the dish with the potatoes and tempeh.
- 5. Drizzle 2 tbsp olive oil over the mixture and toss gently to combine. Spread everything out evenly in the dish.
- 6. Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the tempeh is golden and the potatoes are slightly crispy.
- 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan french bean and potato bake!