Tempeh And Vegetable Bake Recipe

Name: Tempeh and Vegetable Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein); 1 Pack Button Mushroom (Anabe); 250 g French Beans - 250 G; 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (100 g) Tata Sampann Pure Black Pepper Powder; 500 g Weikfield Corn Flour (Starch) -Gluten Free

Fusion cuisine · 600 calories

About this recipe

A hearty and flavorful kosher dinner featuring tender chicken baked with mushrooms and green beans in a savory gravy. Perfect for a comforting evening meal.

Ingredients

200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein)
1 Pack Button Mushroom (Anabe)
250 g French Beans - 250 G
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (100 g) Tata Sampann Pure Black Pepper Powder
500 g Weikfield Corn Flour (Starch) -Gluten Free

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season both sides of the tempeh with salt and pepper.
3. Place the tempeh in a baking dish and evenly distribute 1 can of drained button mushrooms and 1 can of drained french beans over the tempeh.
4. In a bowl, mix 2 packages of corn starch with the reserved mushroom and french bean liquid, adding enough water to make 2 cups of liquid. Stir until smooth.
5. Pour the prepared gravy mixture over the tempeh, button mushrooms, and french beans in the baking dish.
6. Cover the dish with aluminum foil and bake for about 30-40 minutes, or until the tempeh is tender and fully cooked.
7. Serve hot with rice or mashed potatoes for a complete meal.