Bbq Tempeh with Roasted Vegetables and Sweet Potato Mash
Ingredients
- tempeh
- teriyaki sauce
- dark soy sauce
- liquid smoke
- tomato puree
- harissa paste
- maple syrup
- lemon juice
- sweet potatoes
- salt
- garlic powder
- butter or non-dairy milk
- courgette
- broccolini
- mushrooms
- garlic granules
- mixed herbs
Preparation
Mix together teriyaki sauce, dark soy sauce, liquid smoke, tomato puree, harissa paste, maple syrup, and lemon juice in a flat dish.
Slice the tempeh and place it in the marinade, then refrigerate for a couple of hours.
Fry the marinated tempeh for about 7 minutes on each side until brown and crispy.
Cube the sweet potatoes and boil until fork tender, about 25 minutes.
Mash the sweet potatoes with salt, garlic powder, and butter or non-dairy milk.
Wash and cut the courgette and broccolini.
Place the vegetables on a baking tray and sprinkle with salt, garlic granules, and mixed herbs.
Roast at 180°C for around 25 minutes.
Fry some mushrooms and add them to the roasted vegetables to keep warm.
Keep some of the marinade to pour over the finished dish.
Tips
Marinate the tempeh longer for better flavor.
Adjust seasonings and ingredients to taste for personal preference.
