Oranges are my favourite fruit in the winter along with all the lovely easy peelers and celementines that are abundant during this time. I had to give this dish a touch of orange and use that zesty citrus flavour to dance around with the cabbage and broccoli that make the veggie base in it. Along with the savoury marinated tempeh it is a killer combo if you ask me. At the moment I’m all about mixing sweet and savoury and this dish embodies that beautifully. I hope you will enjoy it!

Malin x


Orange Infused Tempeh, Cabbage and Broccoli Tray Bake

3-4 servings.


INGREDIENTS:

Marinated tempeh:

400 g fresh or defrosted tempeh

0,25 cup soy sauce

2 tbsp white wine vinegar

1 tbsp toasted sesame oil

1 tbsp maple syrup

2 garlic cloves

1 tsp ginger powder

0,5 tsp smoked paprika

0,5 tsp chili flakes

Tray bake:

0,5 small head / 600 g white cabbage

1 crown / 300 g broccoli

Avocado oil, to coat

Salt and black pepper, to taste

Orange Dressing:

1 small / 115 g orange, juice and rind

1 tbsp olive oil

1 tbsp white wine vinegar

1,5 tbsp soy sauce

Black pepper, to taste

Top with:

0,5-1 / 7-15 g long red chili

2-3 / 75 g spring onions

2 tbsp toasted sesame seeds