Garlicky Tempeh al Forno

Name: Garlicky Tempeh al Forno
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups tempeh; 1 cup zucchini; 1/2 cup artichoke hearts; 1 eggplant; 4 servings risotto rice; 2 tsp chili flakes; 1/4 cup balsamic vinegar; 1/4 cup oregano; 3 tbsp olive oil; to taste salt and black pepper

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.

Total time

41 min

Prep

25 min

Cook

16 min

Difficulty

easy

Cuisine

Italian

veganvegetarian

Ingredients

2 cupstempeh

1 cupzucchini

1/2 cupartichoke hearts

1eggplant

4 servingsrisotto rice

2 tspchili flakes

1/4 cupbalsamic vinegar

1/4 cuporegano

3 tbspolive oil

to tastesalt and black pepper

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.

Calories

432

Protein

28.3g

Fat

24g

Carbs

34.6g

Fiber

14.6g

Sodium

111mg

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