Cannellini, Tempeh, and Couscous Bake
A hearty vegan side dish featuring creamy cannellini beans, protein-packed tempeh, and textured couscous, perfect with green veggies or a main protein.
Equipment
- 2 pieces of foil (12 inches / 30 cm long)
Ingrediënten
- 8 ounces 227 g plain soy tempeh, crumbled
- 1 can 15 ounces, or 420 g cannellini beans, drained and rinsed
- 1 cup 227 g tomato sauce
- 1 cup 173 g uncooked couscous
- 1 cup 124 g shredded yellow zucchini
- 1 cup 124 g shredded green zucchini
- ¼ cup 60 ml extra-virgin olive oil
- 10 leaves fresh basil
- 2 tablespoons 30 g minced garlic
- Salt and pepper to taste
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Add all the ingredients to a food processor and blend until uniform but still a little chunky.
- Roll out 2 pieces of foil, about 12 inches (30 cm) long.
- Divide the mixture in half and place it in the center of each piece of foil.
- Roll up the foil and twist the ends together to tighten.
- Bake for 1 hour.
- Let cool, then transfer to a bowl and fluff with a fork.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the richness of the dish without overwhelming the flavors.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 28 g | Protein: 15 g | Fat: 14 g | Sugar: 5 g | Salt: 400 g
