Broccoli Roast

Broccoli Roast

Ingredients:
2 large carrots, sliced
2 tbsp extra-virgin olive oil

Directions:
4 1
SERVES Preheat the oven to 400°F/200°C/gas 6. In a large pot,
combine 1½ cups/360 ml water, the tomatoes, rosemary,
peppercorns, sugar, and salt. Bring to a simmer and cook
uncovered, until the tomatoes are starting to soften, about
5 minutes. Add the tempeh and submerge it as much as
possible. Simmer until the liquids are absorbed. Take out
the tempeh and let it cool to room temperature. Pat it dry.
Take out the tomatoes and chop them; reserve.
2
In a heavy roasting pan/tray, combine the tempeh,
broccoli, carrots, and oil. Roast, uncovered, until the tempeh
is browned and crispy, about 20 minutes. Add the tomatoes
and toss, then roast for 5 minutes more to heat through.
Serve hot.
NAGEV
GIB
The searing heat of the oven crisps chewy seitan
2 medium onions,
chopped and sweetens leafy chard, for a lightly spiced quick
meal. A squeeze of lemon lifts the deep flavors with
8 oz/225 g seitan, sliced
just the right amount of zing. It’s great with a chunk
2 medium red jalapeños,
slivered of bread and Cider-Glazed Carrots ().
2 tsp extra-virgin olive oil
Seitan and
8 oz/120 g Swiss chard/
silverbeet, leaves
chopped
Swiss Chard Roast