MC - Creamy sun-dried tomato pesto & tempeh casserole

Name: MC - Creamy sun-dried tomato pesto & tempeh casserole
Cuisine: European, Italian, Mediterranean
Ingredients: • 200ml cashew cream; • 2 garlic clove; • 120g green beans; • 1 leek; • 120g chestnut mushrooms; • 2 tbsp red pesto; • 1 vegetable stock cube (use half); • 200g tempeh; • 120g baby plum tomatoes

7 steps

A creamy mushroom, leek and cherry tomato casserole flavoured with Italian sun-dried tomato pesto. Chunks of pan-fried tempeh are stirred through at the end and fresh green beans are served on the side. Cook time: 30 mins Allergens: Celery, Nuts, Soya Cuisine: Italian Key ingredient: Plant Power organic tempeh

Updated at: Thu, 17 Aug 2023 13:55:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories457.3 kcal (23%)

Total Fat32.5 g (46%)

Carbs23.3 g (9%)

Sugars6.7 g (7%)

Protein25.3 g (51%)

Sodium518.9 mg (26%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200mlcashew cream

2garlic clove

120ggreen beans

1leek

120gchestnut mushrooms

2 Tbspred pesto

1vegetable stock cube

use half

200gtempeh

120gbaby plum tomatoes

Instructions

Step 1

Boil a kettle. Dissolve the vegetable stock cube in a jug with 80ml boiling water.

Step 2

Finely chop or crush the garlic. Slice the leek into 1cm rounds, discard the root end. Thinly slice the mushrooms.

Step 3

Heat a large non-stick pan with 1/2 tbsp oil on a medium heat. Add the garlic, mushrooms and leek, cook for 7-8 mins until softening.

Step 4

Meanwhile, cut the tempeh block lengthways into 4 strips then widthways into 4, resulting in 16 small cubes of tempeh. Heat a large frying pan with 1 tbsp oil on a medium-high heat, add the tempeh and cook for 5 mins until turning golden brown on all sides and cooked through.

Step 5

Cut the cherry tomatoes in half and add to the pan with the leeks and mushrooms, followed by the stock, cashew cream and red pesto. Season with black pepper, stir and simmer for a further 6-7 mins until thickening (add more water if needed).

Step 6

Trim the ends of the green beans. Fill a medium-sized pan with boiling water and add a pinch of salt. Place the green beans into the pan and boil for 3-4 mins or until cooked but still retaining a slight bite, then drain.

Step 7

When the casserole is ready add the cooked tempeh and stir through. Divide the creamy pesto casserole between two bowls and serve the green beans alongside.