Autumn Vegan Dinner Bake Recipe

About this recipe

A hearty and comforting vegan dinner featuring baked cabbage, sweet potatoes, and marinated tofu, perfect for a cozy evening meal.

Ingredients

• 1 Unit Organic Cabbage White 1 Unit
• 50G Picard Chopped Flat Parsley
• - Red Sweet Potato
• - Greenfields Lemon Pepper
• 400 g Manning Impex Frozen Tempeh 400G
• - Ktc Vegetable Oil
• 300G Brown Sugar With Ginger, 300G
• 3 X 200 Ml Santal No Sugar Pear

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat. Add the tempeh slices and brown them on both sides for about 2-3 minutes per side. Remove and set aside.
3. 3. In a mixing bowl, toss 2 cups of shredded cabbage with 1 tablespoon of chopped parsley and 2 tablespoons of brown sugar until evenly coated.
4. 4. Spread the cabbage mixture evenly in an 11 x 7 x 2-inch baking dish.
5. 5. Peel and slice 2 medium sweet potatoes into thin rounds. Layer them over the cabbage mixture.
6. 6. Arrange the browned tempeh slices on top of the sweet potatoes. Sprinkle 1 teaspoon of lemon pepper seasoning over the tempeh.
7. 7. Pour 3/4 cup of pear juice evenly over the entire dish.
8. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the sweet potatoes are tender and the flavors are well combined.
9. 9. Remove the foil and bake for an additional 5-10 minutes to lightly caramelize the top.
10. 10. Serve warm and enjoy your hearty vegan dinner bake.