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
25 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
- 2/3 cups 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
Cook the quinoa according to the package directions. Stir in the spinach and 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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