Sometimes it is really hard to take photographs while the whole kitchen is smelling the prettiest smells and tastes and you just want to bite into your lunch. So you can imagine how I jumped on it afterwards. I’m glad no one was around.
Tempeh with Dill Mayonnaise on Grilled Vegetables
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- 1 package tempeh, sliced
- 2 carrots, sliced
- 1 small zucchini, sliced
- 3 garlic cloves
- 3 tablespoons olive oil
- white ground pepper
- ground cumin
- black sesame seeds
- fresh dill
- vegan mayonnaise
- Preheat oven to 200°C. Peel potatoes and cut in quarters. Place potatoes on roasting pan (in one corner to make place for the vegetables that will come later) and toss with olive oil. Season with salt and ground cumin. Add crushed garlic cloves and bake for 15 minutes.
- Cut carrots and zucchini into slices, add to potatoes. Sprinkle with salt, white pepper, thyme, toss with olive oil and stir well. Bake together for another 45 minutes until golden.
- 10 minutes before removing from oven add sliced tempeh and sprinkle the vegetables with black sesame seeds.
- Serve with vegan mayonnaise mixed with fresh dill.