Roasted Tempeh with Courgette
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a weeknight dinner that's become my go to whenever I need something quick and satisfying. Roasted tempeh with courgette comes together in just 45 minutes and honestly requires minimal effort. The beauty of tempeh is that it's packed with protein and probiotics, making it so much more nourishing than you'd expect. Toss everything with lemon, garlic, and fresh thyme, then pop it in the oven while you relax. The sesame and pumpkin seeds add a lovely crunch at the end, transforming something simple into something genuinely delicious. Trust me, this one will become a regular in your kitchen too.
Ella x
Ingredients
- 400 gtempeh(cut into 1cm thick slices)
- 3 mediumcourgettes(halved lengthwise, then cut into 5cm batons)
- 4 tbspextra virgin olive oil
- 3 tbsplemon juice
- 3garlic cloves(minced)
- 2 tspfresh thyme(dried or fresh leaves)
- ½ tspsea salt
- ¼ tspblack pepper
- 2 tbspsesame seeds
- 2 tbsppumpkin seeds
- ¼ tspred chilli flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the tempeh slices dry with paper towels to help them crisp up during roasting.
Tip: Drying the tempeh is key to achieving a golden, crispy exterior rather than a steamed texture.
- 2
In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, salt, and pepper until well combined.
- 3
Spread the tempeh slices and courgette batons on a large baking tray in a single layer. Drizzle with the oil and lemon mixture, tossing gently to coat all pieces evenly.
Tip: Don't overcrowd the tray; use two trays if necessary so the vegetables roast rather than steam.
- 4
Roast in the oven for 25-30 minutes, stirring halfway through, until the tempeh is golden brown and the courgettes are tender with caramelised edges.
- 5
Meanwhile, toast the sesame and pumpkin seeds in a dry frying pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
Tip: Toasting the seeds enhances their nutty flavour and adds a pleasant crunch to the dish.
- 6
Remove the roasted tempeh and courgette from the oven and transfer to a serving dish. Sprinkle with the toasted seeds and chilli flakes if using.
- 7
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving warm or at room temperature.
Tip: This dish is delicious served alongside grains like quinoa or with fresh salad greens.
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