Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

2. 2

   Crumble 500 grams of tempeh into a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

3. 3

   In a large oven-safe pan or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat, then add 1 large thinly sliced red onion and sauté for 5 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant.

5. 5

   Add 400 grams of canned diced tomatoes, 1/2 cup of dry white wine, 1 teaspoon of dried oregano, 2 bay leaves, and 1 small cinnamon stick, bringing the mixture to a simmer.

6. 6

   Gently fold in the seasoned tempeh and 1/2 cup of halved Kalamata olives into the simmering sauce, ensuring everything is well combined.

7. 7

   Cover the pan and bake for 30 minutes, then uncover and bake for an additional 15 minutes, or until the sauce has thickened slightly and the tempeh is tender.

8. 8

   Remove the dish from the oven, stir in 2 tablespoons of fresh lemon juice, and garnish with 1/4 cup of chopped fresh parsley before serving.