10-Minute Veggie Egg Fried Rice
The best way to use leftover rice: golden, garlicky fried rice with crispy edges, peas, eggs and spring onions. Faster than a takeaway.
Under 30 min
Maple Mustard Tempeh Traybake
Caramelised tempeh, roots and sprouts in a sharp maple-mustard glaze.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep15 min
Cook40 min
Total55 min
Serves4
DifficultyMedium
Caramelised tempeh, roots and sprouts in a sharp maple-mustard glaze. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Roast potatoes and carrots with 1 tbsp oil at 220°C for 18 minutes.
- Whisk mustard, maple, vinegar, tamari, thyme and remaining oil.
- Add tempeh and sprouts to tray, pour over glaze and toss.
- Roast 20–22 minutes more, turning once.
💡 VeggieTip notes
- Steam tempeh for 5 minutes first for a milder taste.
- Use two trays to avoid steaming.
Nutrition (per serving, approx.)
481kcal
25g protein
56g carbs
19g fat
13g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: tempeh traybake maple mustard winter