Ingredients
- ½ onion – peeled and finely sliced (Caithness Farm, Rosedale Orchard)
- ½ bunch basil (Janefield Hydroponics, Waewae Organics)
- 1 clove garlic – peeled and crushed (Caithness Farm, Rosedale Orchard)
- 1 Tablespoon coconut oil
- ½ teaspoon salt
- 1 teaspoon cracked pepper
- ½ cup pitted olives – (Dunford Grove)
- 1 can crushed tomatoes
- ½ teaspoon chilli flakes
- 1 block tempeh (Maries)
Vendors
Tags
Vegan
Tomato, Olive and Basil Baked Tempeh
Method
- Place the onion, oil, garlic and salt into a saucepan on a low heat
- Cut the stalks off the basil leaves and finely slice
- Add to the pan
- Cook until soft
- Once soft and translucent, add in the tomatoes, olives, the remaining basil (finely sliced), the black pepper and the chilli flakes
- Cook out for 5 minutes, until beginning to thicken
- Pour into a small baking dish and add in the block of tempeh, cover with the sauce
- Bake in a 180-degree celsius oven, for 20 minutes
- Remove from the oven and serve hot
- Enjoy! Serving suggestion: Serve alongside some crusty bread, nut and seed loaf, or your favourite cooked grain
