Dinner: Tempeh, Sweet Potato and Tomato Casserole

Dinner: Tempeh, Sweet Potato and Tomato Casserole

Gluten-free, wheat-free, lacto-vegetarian-friendly, vegan-friendly

Serves: 4


  • 2 tbsp cold-pressed olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger, grated
  • 2 tsp oregano leaves, chopped roughly (fresh preferably, dried OK, but use fewer)
  • 1 small red capsicum, de-seeded, cut into 1-cm dice
  • 3 vine-ripened tomatoes, roughly chopped
  • 1/2 tsp cayenne pepper
  • 1 large sweet potato, peeled, cut into 3-cm cubes (about 4 cups in total)
  • 750 ml home-made chicken or vegetable stock
  • 200 g tempeh, cut into 2-cm cubes
  • for seasoning use celery powder, kelp powder or dulse granules
  • freshly ground black pepper, to taste

To serve:

  • 1 cup low-fat, unsweetened yoghurt
  • 2 tbsp pumpkin and sunflower seeds, lightly toasted for garnish


  1. Gently heat oil gently in a large, heavy saucepan. Add onion and cook slowly till onion is translucent.
  2. Add garlic, ginger, oregano, capsicum, tomato, cayenne and cook for a further minute to develop the flavours of the spices.
  3. Add sweet potatoes and stock/water. Bring to the boil, then reduce heat and simmer for 10 minutes.
  4. Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
  5. Remove from heat, season to taste, and stir in half the yoghurt and then serve in a big bowl or four individual bowls and garnish with remaining yoghurt and sprinkle with seeds.

Tip: I always find that simmering the tempeh for about 15 to 20 minutes in water helps to remove some of the strong flavour and bitterness of it, and gives a better result with this recipe. Alternatively, you can omit the tempeh and just use a firm tofu here; it is just as nice. Make this lacto-vegetarian-friendly by using vegetable stock instead of chicken stock. This can be vegan-friendly if you substitute the low-fat, unsweetened yoghurt with soy-based vegan yoghurt.