Vegan Green Bean And Potato Bake Recipe

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

• 50G Pepper Black Ground BWFO
• - Filippo Berio Garlic Flavoured Olive Oil
• 400 g Manning Impex Frozen Tempeh 400G
• 1.5 kg Green Fine Beans 1X1.5Kg
• 60G Terre Exotique Smoked Paprika, 60G
• - Schwartz Garlic Powder 480g
• - Tropical Sun Onion Powder
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 360G Bannisters Farm Garlic & Rosemary Roasting Potatoes

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a shallow baking dish, layer potatoes evenly.
3. 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. 4. Drain and rinse green beans and mix them into the dish with the potatoes and tempeh.
5. 5. Drizzle 2 tbsp olive oil over the mixture and toss gently to combine. Spread everything out evenly in the dish.
6. 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. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan green bean and potato bake!