Tempeh al Forno in Zucchini

Name: Tempeh al Forno in Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lb tempeh; 1 cup zucchini; 150g basil; 1 cup porcini mushrooms; 1 cup polenta; 1 tsp chili flakes; 1 tsp fresh basil; 1 tbsp olive oil; to taste salt and black pepper

A rustic Italian-style tempeh dish with zucchini, basil and porcini mushrooms, finished with chili flakes and fresh basil, served over polenta.

Total time

40 min

Prep

20 min

Cook

20 min

Difficulty

medium

Cuisine

Italian

comfortveganvegetarian

Ingredients

1.5 lbtempeh

1 cupzucchini

150gbasil

1 cupporcini mushrooms

1 cuppolenta

1 tspchili flakes

1 tspfresh basil

1 tbspolive oil

to tastesalt and black pepper

Instructions

Cube the tempeh and season it, then saute over medium-high heat until well browned, about 5 minutes.

Add the zucchini, basil and porcini mushrooms, cooking until softened, about 7 minutes.

Stir in the chili flakes and fresh basil for 4 minutes.

Cook the polenta separately, stirring until thickened.

Let everything simmer for about 16 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the polenta, 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

448

Protein

39g

Fat

22.8g

Carbs

30.8g

Fiber

11.7g

Sodium

134mg

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