A quick-to-prepare, delicious and nutritious vegan meal with a lovely combination of chewy tempeh, jammy grapes and fresh sweetly fragranced fennel. Stuff it into wraps with some salad or serve with green vegetables and a baked potato.
Whilst the oven's heating up, prepare the veg. Peel the onion and slice lengthways into eight.
Wash the fennel, trim the ends then slice into fingers.
Place the onion, fennel and whole grapes in a roasting tray. Drizzle the olive oil over the top, then sprinkle on the salt. Tuck the herb sprigs in amongst the fennel. Roast for 15 minutes.
Meanwhile marinade the tempeh.
Mix the tamari, vinegar and cayenne pepper in a bowl. Cut the tempeh into bite sized chunks, throw in the bowl and stir until all the chunks are covered. They should soak up the marinade in the fifteen minutes. Stir occasionally.
Take the veg out of the oven, chuck the tempeh in and give everything a good stir. Roast for a further ten minutes.
Take out of the oven and give everything a good stir. Roast for a further five minutes when the onion, fennel and tempeh should be cooked and brown around the edges and the grapes shrivelled and jammy.
Use to fill wraps along with some salad and maybe vegan mayonnaise or some avocado slices. It would also be good with a baked potato and green veg.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.