Tempeh traybake

• tempeh↗200g pack organic unflavoured g

  thickly sliced

• red pepper↗1

  deseeded and cut into small chunks

• red onion↗1

  cut into wedges

• sweet potatoes↗160g g

  cut into wedges

• baby potatoes↗200g g

  halved

• baby corn↗130g whole g

  whole

• courgette↗1

  (160g), thickly sliced

• rapeseed oil↗2 tsp olive or tsp

  olive or

• dried oregano↗1 tsp tsp
• lemon↗1⁄2

  juiced

• thyme leaves↗2-3 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• smoked paprika↗1 tsp tsp
• balsamic vinegar↗2 tsp tsp
• garlic cloves↗2

  finely grated

• dates↗10g finely chopped
• rapeseed oil↗2 tsp olive or

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Mix the marinade ingredients with plenty of black pepper and 2 tbsp water in a bowl, then stir in the tempeh to coat it. Set aside for 15 mins to marinate.

2. 2

   Pile the vegetables onto a large baking tray and toss with the oil and oregano. Bake for 10 mins, then add the tempeh along with any remaining marinade, and bake for 30 mins more until the veg is tender. Leave to cool a little, then squeeze over the lemon juice to taste (start with a quarter) and scatter over the fresh thyme.