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RECIPE: Tempeh Traybake

Originally published on BBC Good Foods and Sara Buenfeld.


  • 200g pack organic unflavoured tempeh, thickly sliced

  • 1 red pepper, deseeded and cut into small chunks

  • 1 red onion, cut into wedges

  • 160g sweet potatoes, cut into wedges

  • 200g baby potatoes, halved

  • 130g whole baby corn

  • 1 courgette (160g), thickly sliced

  • 2 tsp olive or rapeseed oil

  • 1 tsp dried oregano

  • 1⁄2 lemon, juiced

  • 2-3 tbsp thyme leaves

For the marinade

  • 1 tbsp tomato purée

  • 1 tsp smoked paprika

  • 2 tsp balsamic vinegar

  • 2 garlic cloves, finely grated

  • 10g finely chopped dates

  • 2 tsp olive or rapeseed oil


  • STEP 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.

  • STEP 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.


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