Directions
- 1Pre-heat your oven to 200c fan.
- 2In a large, oven safe wide casserole dish, sweat down the onion, leeks, butternut and tempeh with a very large pinch of salt in plenty of extra virgin olive oil.
- 3Cook for 10 minutes.
- 4Add the spices, garlic, more olive oil, sun-dried tomatoes and broccoli.
- 5Mix very well.
- 6Add the beans + their canned juices or additional stock.
- 7Simmer for 5 minutes, adding more water if needed.
- 8Scrunch the filo sheets over the top of the dish.
- 9Brush the filo sheets with olive oil.
- 10Bake for 10 minutes or until the sheets are starting to turn golden brown.
Ingredients
- 0.5 an onion
- 2 leeks, chopped into half moons
- 200 g tempeh, roughly chopped
- 0.5 a small butternut squash, chopped very small
- 0.5 a head of broccoli, chopped small
- 6 cloves garlic, minced
- 8 sun dried tomatoes, chopped
- 2 tsp smoked paprika
- 2 tsp curry powder
- 480 g cannellini beans, from 2 x 400g cans, or 1.5 @boldbeanco jars, drained and rinsed or water kept if you prefer, if draining add 150-200ml veg stock to the pan
- 3 sheets filo pastry
- extra virgin olive oil
- large pinch salt
Equipment
large, oven safe wide casserole dishovenspoonspatulabrush
Tips
- This recipe is part of a series for 30-minute meals with over 30g of plant protein.
- The recipe is a plant-based version of a dish traditionally made with processed meat, updated for healthier aging.
- Uses tempeh and beans for protein and fiber.
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