METHOD:

Make the marinade for the tempeh by combining all the ingredients in a container or plastig bag. Mix well. Cut the tempeh into 8 equal cubes and immerse them in the marinade. Allow to marinate for at least 2 hours, or even over night, turning them or shaking them once in a while to ensure they are soaking up the marinade equally.

Once the tempeh has marinated sufficiently preheat your oven to 200 degrees C and set a clean oven tray onto the work top ready to be filled.

Trim any wilted leaves and rough looking end of the stem off your cabbage. Then cut the half head of cabbage into wedges roughly 2 cm wide making sure that each wedge is held together by the stem (see video for more detail). Place the wedges onto the oven tray, drizzle with a little bit of oil and season with salt and black pepper. Rub the oil and seasoning across all the surfaces of the cabbage. Spread the wedges out evenly and roast for 12 minutes giving them a head start.

In the meantime cut the broccoli into chunky long florets including the stem in the length of the floret. If the stem of your broccoli is very woody you might want to peel the outer layer off before cutting it to ensure it is tender to bite into once roasted. Place the florets into a mixing bowl, drizzle with a little bit of oil, season with salt and toss to coat.

Once the 12 minutes are up for the cabbage add the prepared broccoli to the tray spreading it out evenly, trying not to over lap the vegetables too much. Also place the marinated tempeh cubes onto the tray with the vegetables, spreading them out evenly also. Roast for another 20-25 minutes or until the vegetables are cooked through and have golden edges and the tempeh is deeper in colour as well.

While the tray bake roasts away prepare the dressing and toppings. Combine all the dressing ingredients in a bowl and give it a good stir to combine. Set aside. Slice the spring onion thinly on the diagonal and do the same with the fresh chili. Remove the seed from the chili if you wish to reduce the heat and only use as much as you find pleasurable to eat, keep the rest for another recipe.

Once the tray bake is done in the oven sprinkle the spring onion and chili over the top and drizzle the orange dressing onto the vegetables and tempeh. Enjoy as is or serve with some rice.