Roasted Tempeh Bites

Name: Roasted Tempeh Bites
Prep time: 23 min
Cook time: 14 min
Total time: 37 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g tempeh; 1/2 cup beetroot; 150g zucchini; 200g pumpkin; 4 servings jasmine rice; 2 tsp bush tomato; 1 tsp vegemite glaze; 3 tbsp olive oil; to taste salt and black pepper

A roasted Australian-style tempeh dish with beetroot, zucchini and pumpkin, finished with bush tomato and vegemite glaze, served over jasmine rice.

Total time

37 min

Prep

23 min

Cook

14 min

Difficulty

easy

Cuisine

Australian

comfortgluten-freeveganvegetarian

Ingredients

600gtempeh

1/2 cupbeetroot

150gzucchini

200gpumpkin

4 servingsjasmine rice

2 tspbush tomato

1 tspvegemite glaze

3 tbspolive oil

to tastesalt and black pepper

Instructions

Cube the tempeh and season it, then saute over medium-high heat until well browned, about 8 minutes.

Add the beetroot, zucchini and pumpkin, cooking until softened, about 6 minutes.

Stir in the bush tomato and vegemite glaze for 3 minutes.

Cook the jasmine rice separately and fluff with a fork.

Let everything simmer for about 7 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the jasmine 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

442

Protein

32.8g

Fat

26.7g

Carbs

25.2g

Fiber

8.8g

Sodium

84mg

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