Originally published on BBC Good Foods and Sara Buenfeld.
Ingredients
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
Method
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.