What to do when you have a lot of veg that is still fresh but needs to be used within the next few days. (You can make soup as well, but that’s for another day).
Includes organic celeriac, pumpkin, swede, mushrooms, sweet potatoes, pink fir apple potatoes, aubergine, courgette, carrots, fennel, onions, turmeric, garlic, ginger, chilli, green peppers, and shallots, roasted in organic sesame oil, seasoned with organic tamari, seasalt, ground black pepper and fresh coriander leaves (or parsley).
Preheat oven to gas mark 8. Prepare vegetables into chunks or slices depending on your mood and what veg you have. Cut the tempeh into cubes or rectangles. Mix everything in a deep oven tray with a good few splashes of sesame oil. Hold the tamari and the coriander leaves. Add the rest of the spices as you mix.
Cook for 25 minutes, then remove and stir so that everything is mixed in. Put back in the oven to cook for another 25 minutes.
Remove from the oven, add the tamari and coriander (or parsley) leaves, mix again and cook for yet another 25 minutes with some kind of lid on like another oven tray or some aluminium foil.
Remove the lid or the foil and return to the oven, and cook uncovered for 15 minutes.
Serve with steamed kale and savoy cabbage or other green cabbage type veg.
For even more flavour, sprinkle the veg with tamari and the greens with raw cider vinegar.
You can, of course use whatever vegetables you have handy in whatever proportions you fancy, and you can use marinated or plain tofu instead of tempeh.
Cooking times are guides and depend on your set up. It’s best to keep an eye on the veg as they cook to make sure they don’t get burned or undercooked. Make adjustments to cooking temperatures and times as appropriate.
Mwynhau / Enjoy
Recipe and pictures by Rhian Cymraes, chopping by Derec.
