squash and tempeh tray, vegan

tempeh am i right?

Trying tempeh for the first time was such a revelation to me! The texture is so chewy, I think it’s a perfect substitute for vegetarian sausages (which tbh I’ve never been a big fan of).

I’ve a pretty bad habit of just relying solely on tofu for a source of plant-based protein. In fact, when I flirted with veganism last year I was basically eating tofu every day haha.

But had I known about tempeh with its interesting texture, funky fermented flavour and high fibre content (it’s important lads haha), I’m sure I would’ve been all over it. Especially when it can be prepared so easily like in this zingy traybake!

It’s just really simple flavours that we know work well together, with the funkiness of the tempeh to make it a bit more special. One of the coolest bits are the roasted limes (a tip I got from my super cool friends, Adam and Ryan from Husbands that Cook, who told me to roast slices of lemon), you can even eat the peel haha.


1 small squash

20cm block of tempeh

handful coriander

handful peanut

1 lime

1 red chilli

for the sauce:

1 tbsp smooth peanut butter

1 tbsp lime juice or white vinegar

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp henderson’s relish (vegan worcestershire sauce, could also use chinese black vinegar)

3 tbsp boiling water


1. preheat an oven to 180C. peel the squash and chop it into chunks (as per the photo) and slice the tempeh into sausage-shaped pieces.

2. place the squash and tempeh on a baking tray, brush with vegetable oil, and roast in the oven for 25 mins and remove from the oven.

3. slice the lime into thin slices, brush with vegetable oil, and place them on the roasting tray with the squash and tempeh. Add the peanuts and return to the oven for another 15 minutes.

4. mix the sauce ingredients and set aside.

5. Remove the tray, drizzle with sauce and add slices of coriander and red chilli.

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