BBQ tempeh ‘ribs’ with lemon herb stuffed potatoes, broccoli, walnut and golden raisin ranch salad

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Yellow (agria) potatoes
Couple
2
Family
4
Tempeh
Couple
1 pack
Family
1 large pack
BBQ sauce
Couple
1 pottle
Family
1 pottle
Broccoli
Couple
1
Family
2
Golden raisins and walnuts
Couple
1 pack
Family
1 pack
Ranch dressing
Couple
1 pottle
Family
1 pottle
Spring onions
Couple
Half bunch
Family
1 bunch
Lemon
Couple
1
Family
2
Parsley
Couple
All
Family
All
Tinned corn
Couple
1
Family
2

This dish is inspired by some classics from the southern USA.

If you have a microwave, you can zap the potatoes for 5 to 10 minutes to speed up the cooking.

 

Instructions

1

Preheat your oven to 210 degrees Celsius.

If you have a microwave, give the potatoes a zap while it heats up.

Put the potatoes in the oven. The potatoes will take about half an hour to cook, so you can step away from the kitchen for about 15 minutes.

2

Remove the broccoli florets from the stalk. Thinly slice the florets, peel the stalk, and thinly slice that as well. Add to a bowl along with the golden raisins and walnuts.

3

Strain corn and place in a separate bowl to the broccoli.

Thinly slice the spring onion and parsley leaves and place in the bowl with the corn.

4

Zest the lemon into the spring onions.

Squeeze the juice over the broccoli.

Mix the ranch dressing and a pinch of salt into the broccoli and set aside.

5

Put a large frypan on high heat.

Cut the tempeh into eight pieces lengthwise. Sear the tempeh in a little oil on both sides. Place on a baking tray then smoother in BBQ sauce before baking for 5 to 10 minutes, until just starting to brown.

6

Once the potatoes are cooked, cut in half and scoop out the inside. Place in the bowl with the spring onion mixture, a pinch of salt, a crack of black pepper, and a splash of olive oil or plant butter.

Stuff it back into the potato and serve with hot tempeh ‘ribs’ and broccoli salad on the side.



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