Light Greek-style Tempeh, New Potatoes & Aubergine Plate
Light Greek-style Tempeh, New Potatoes & Aubergine Plate brings Greek flavour to a plate that delivers 35g of protein for 474 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g tempeh
- 160g new potatoes
- 80g mushrooms
- 80g aubergine
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the mushrooms and aubergine, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the mushrooms and aubergine for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and tempeh, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.