Braised Tempeh Skewers with Roast Potatoes
A braised Australian tempeh skewer dish with sweet potato and zucchini, finished with golden syrup and vegemite glaze, served over roast potatoes.
Total time
54 min
Prep
17 min
Cook
37 min
Difficulty
easy
Cuisine
Australian
gluten-freeveganvegetarian
Ingredients
1.5 lbtempeh
1sweet potato
150gzucchini
2 cupsroast potatoes
1/4 cupgolden syrup
to tastevegemite glaze
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the tempeh and roast it over medium-high heat until well browned, about 9 minutes.
2
Add the sweet potato and zucchini, cooking until softened, about 7 minutes.
3
Stir in the golden syrup and vegemite glaze for a final minute.
4
Roast the potatoes separately until golden.
5
Let the tempeh simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the roast potatoes, 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
592
Protein
37.7g
Fat
29.4g
Carbs
53.9g
Fiber
10.7g
Sodium
209mg
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★★★★★
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