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