Cannellini, Tempeh, and Couscous Bake
A delightful vegan bake packed with creamy cannellini beans, crumbled tempeh, and couscous for a hearty, satisfying side dish.
Equipment
- Food processor, Oven, Aluminum foil, Knife, Cutting board
Ingrediënten
- 10 leaves fresh basil
- 1 cup 173 g uncooked couscous
- 1 cup 124 g shredded green zucchini
- 1 cup 124 g shredded yellow zucchini
- 1 cup 227 g tomato sauce
- 1 can 15 ounces, or 420 g cannellini beans, drained and rinsed
- 2 tablespoons 30 g minced garlic
- 8 ounces 227 g plain soy tempeh, crumbled
- ¼ cup 60 ml extra-virgin olive oil
- 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 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:
Serving Tip:
Pair this bake with a fresh salad and a protein like roasted tofu or chickpeas for a complete vegan meal.
Wine Advice:
A light, refreshing white wine such as Pinot Grigio pairs well with the flavors of this vegan dish.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 26 g | Protein: 9 g | Fat: 6 g | Fiber: 6 g | Sugar: 4 g | Salt: 0.6 g
