Italian Kidney Bean And Tempeh Bake
551 kcal41g protein49g carbs25g fat
Serving: 480 g
Ingredients
- kidney beans140 g
- tempeh130 g
- tomato100 g
- zucchini100 g
- olive oil10 g
Recipe steps
- Cube tempeh and brown in olive oil with diced zucchini.
- Stir in tomato, kidney beans and Italian herbs.
- Transfer to a dish and bake at 200C for 20 minutes, then serve.