Cannellini, Tempeh, and Couscous Bake
A hearty and nutritious vegan bake combining creamy cannellini beans, protein-packed tempeh, and fluffy couscous. Perfect as a side dish or a main course with fresh greens!
Equipment
- Food processor, Baking sheet, Aluminum foil, Oven
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 ingredients to a food processor and blend until the mixture is uniform but still slightly chunky.
- Roll out two pieces of foil, about 12 inches (30 cm) long.
- Divide the mixture in half and place each portion in the center of a foil piece.
- Roll up the foil, twisting the ends together to tighten.
- Place on a baking sheet and bake for 1 hour.
- Let cool, then transfer to a bowl and fluff with a fork before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with steamed greens or a fresh salad for a balanced meal.
Wine Advice:
Pair with a light red wine like Chianti or a crisp white such as Pinot Grigio.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 8 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
