BROWN RICE, NUT & TEMPEH CASSEROLE
This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"
Provided by Bergy
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
- Cool tempeh, remove bay leaf, reserve the stock.
- Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
- Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
- Add tempeh and cook for a few minutes more.
- Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
- Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
- Serve.
- If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.
ZUCCHINI AND TEMPEH CASSEROLE
Make and share this Zucchini and Tempeh Casserole recipe from Food.com.
Provided by BurtonFanatic
Categories One Dish Meal
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
- Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
- In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
- Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.
Nutrition Facts : Calories 320.8, Fat 12.9, SaturatedFat 2.4, Sodium 49.1, Carbohydrate 38, Fiber 4.9, Sugar 4.5, Protein 18.2
VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE
From Susan V at fatfreevegan.com We thought this was sooo good. I love the sauce and may have to use it in other recipes. It's cheesy and creamy and really hits the spot when I'm craving dairy cheese. This is super easy to make as well.
Provided by VegSocialWorker
Categories Tempeh
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
- In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you're ready to assemble the casserole.
- Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce.
- Preheat the oven to 400°F Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices.
- Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with freshly ground black pepper and cover tightly.
- Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.
Nutrition Facts : Calories 303.6, Fat 7.7, SaturatedFat 1.3, Sodium 869.1, Carbohydrate 43.9, Fiber 8.6, Sugar 1.9, Protein 20.4
ALSATIAN POTATO CASSEROLE
From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!
Provided by jkoch960
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6
ALSATIAN CHEESE TART
Alsatian Cheese Tart
Categories Onion Appetizer Bake Cocktail Party Quick & Easy Lunch Bacon Cottage Cheese Sour Cream Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
- Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
- Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
- Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
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20 BEST TEMPEH RECIPES THAT PUT TOFU TO SHAME
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- Marinated Baked Tempeh. Cubes of nutty tempeh are marinated in a blend of soy sauce, rice vinegar, maple syrup, olive oil, and sriracha. They’re then baked to crisp up and caramelize, resulting in sweet and savory, teriyaki-tasting squares.
- Marinated Peanut Tempeh. Bite-sized tempeh pieces are marinated in an Indonesian-inspired peanut sauce and baked until golden. It’s hard not to get addicted to this sweet, spicy, and saucy treat!
- General Tso’s Tempeh. Crisp and nutty tempeh cubes are bathed in a glistening glaze. It’s made with tomatoes and broth flavored with honey, rice wine, sesame oil, garlic, ginger, and tons of spices.
- Teriyaki Tempeh. This next dish features tempeh cubes bathed in a sweet and sticky teriyaki sauce. It’s a heavenly vegan dish that even kids won’t be able to say no to.
- Maple Herb Roasted Tempeh. This next tempeh dish is so delectable it deserves a spot on the holiday table. This dish bursts with sweet, savory, and earthy flavors.
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