The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Sundried Tomato & Tempeh Casserole
A comforting casserole with tempeh. Ready in 15 mins, it simmers away with sundried tomato paste, garlic, cashew cream and tomatoes. Stir in wholegrain rice and spinach for extra veggies, then tuck in.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 leek
- 200g baby tomatoes
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 200g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 160g quinoa (quinoa (100%))
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 80g baby spinach
- 3 garlic clove
Nutritional Information
Calories: 466
Protein: 31g
Carbs: 41g
Fat: 21g
Creamy Sundried Tomato & Tempeh Casserole
A comforting casserole with tempeh. Ready in 15 mins, it simmers away with sundried tomato paste, garlic, cashew cream and tomatoes. Stir in wholegrain rice and spinach for extra veggies, then tuck in.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil.
- Boil a kettle
- Pull out a jug, a sieve & a large frying pan
Get the quinoa on
- Dissolve the stock powder in the jug with 200ml boiling water
- Add the quinoa to the saucepan and boil for 13-14 mins
- Rinse the spinach, then add for the final 1-2 mins, until cooked, then drain
Get sizzlin'
- Cut the tempeh into 3cm cubes
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tempeh and cook for 8-10 mins, turning regularly, until golden
Build the dish
- Meanwhile, finely chop or crush the garlic. Trim and thinly slice the leeks into half-moons. Halve the tomatoes
- Add the garlic, oregano and leeks to the frying pan and cook for 5 mins, until softening
- Add the tomatoes, stock, cashew cream and sundried tomato paste
- Simmer for 4-6 mins, until the sauce has thickened
Plate up
- Serve the creamy tomato tempeh alongside the spinach quinoa
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