Cut the tempeh into 8 squares. Arrange the tempeh in a shallow pan/baking sheet with a cover ready to go. Whisk together the marinade and pour over tempeh. Use tongs to turn the tempeh over and rub the marinade all over each piece. It’s not a saucy marinade so do your best.
To prepare, heat oil in a non stick skillet and add the tempeh. When the first side is nicely browned, turn and cook on the other side.
Peel the potatoes and parsnips. Place in a pot and cover with water. Boil until soft and easily pierced with a fork. Drain the water and add back to the pot. Add plant milk and butter and mash until creamy enough for your liking!
Toss the broccolini and tomatoes in olive oil and salt. Gently place on a baking sheet and roast in a 400 oven for 10 minutes or until the broccolini is getting crispy and the tomatoes are starting to split.
Plate it up and serve. Enjoy!