Creamy Sundried Tomato & Tempeh Casserole

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	127Kcal	466Kcal
	529kJ	1949kJ
Fat	5.6g	21g
of which saturates	0.5g	1.7g
Carbohydrates	11g	41g
of which sugars	3.2g	12g
Protein	8.5g	31g
Salt	0.43g	1.6g
Fibre	3.0g	11g

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Vegan Prep in 10 High protein 1/3 daily fibre 5 plants Low sat fat

Creamy Sundried Tomato & Tempeh Casserole

Prep time: 10 mins

Total time: 25 mins

Cuisine: Italian

Food group: Vegan

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.

Cooking Instructions

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.

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