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Garlicky Tempeh al Forno
A garlicky Italian-style tempeh al forno with zucchini, artichoke hearts and eggplant, finished with chili flakes, balsamic vinegar and oregano, served over risotto rice.
Ingredients
Instructions
Crumble the tempeh and season it, then bake over medium-high heat until browned, about 7 minutes.
Add the zucchini, artichoke hearts and eggplant, cooking until softened, about 5 minutes.
Stir in the chili flakes, balsamic vinegar and oregano for a final minute.
Cook the risotto rice separately and set aside.
Let the tempeh simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
