Tempeh and Veggie Baked Gratin
A delicious and wholesome tempeh and vegetable gratin baked to perfection, combining savory flavors with high protein and low calorie goodness.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
31g protein
42g carbs
12g fat
Ingredients
For 4 servings
- 400 grams tempeh
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 onion
- 2 zucchini
- 200 grams cherry tomatoes
- 150 grams spinach
- 2 cups cooked quinoa
- 2 tablespoons soy sauce
- 4 tablespoons nutritional yeast
- black pepper — to taste
- salt — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cube the tempeh into small pieces. Finely chop the garlic and onion, and slice the zucchini into thin rounds.
- 3
Heat olive oil in a skillet over medium heat. Add the tempeh and cook for about 5 minutes until golden. Add garlic and onion, sauté for another 2 minutes until fragrant.
- 4
Add the zucchini slices and cherry tomatoes to the skillet. Cook for an additional 5 minutes, stirring occasionally.
- 5
Stir in the spinach and cooked quinoa, and season with soy sauce, nutritional yeast, salt, and black pepper. Cook until the spinach is wilted.
- 6
Transfer the mixture to a baking dish and spread it evenly.
- 7
Bake in the preheated oven for 10 minutes, until the top is slightly crispy. Serve warm.
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