Packed with protein and tasty roasted vegetables, these beautiful tempeh stacks are easy to make, light and delicious!
These tempeh stacks are light yet filling, and absolutely gorgeous to look at. Super easy to make – just stack the roasted veggies and tempeh and enjoy!
Servings 4 stacks
Calories 619kcal
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Ingredients
Ingredients for the stacks
- 1 Eggplant thinly sliced lengthways.
- 1 small sweet potato thinly sliced lengthways
- 2 beetroots thinly sliced
- 1/4 Pumpkin thinly sliced lengthways
- 1 red capsicum slice into 4 slices
- 300 g (1 block) tempeh thinly sliced
- dried mixed herbs
- salt and pepper to taste
Pesto Ingredients
- 220 g Sundried tomatoes (1 Jar)
- 120 g Blanched Almonds
- 2 Cloves Garlic
- 1/2 bunch of Basil
- 1 cup Olive oil
- salt and pepper to taste
Instructions
Method
- Preheat your oven to 180C
- Once all your veg and tempeh is chopped, place them all on lined baking trays and drizzle with olive oil, season with salt and pepper and bake in the oven until golden brown.
- Roast vegetables and tempeh
Pesto
- Place all ingredients into a blender and pulse until smooth
To Serve
- Simply layer up your vegetables followed by tempeh and repeat until you have a delicious stack.
- Garnish with caper berries and fresh basil.
- Enjoy!
Enjoy Plant Friends!
