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.
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Filip Dimik
[email protected]This casserole is a great way to use up leftover vegetables. I always have a bunch of leftover vegetables in my fridge, and this is a great way to use them up.
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[email protected]I didn't have any fresh parsley, so I used dried parsley instead. The casserole still turned out great, but I think it would have been even better with fresh parsley.
Fire Man
[email protected]I didn't have any green bell pepper, so I used red bell pepper instead. The casserole still turned out great, but I think it would have been even better with green bell pepper.
vanie Ramnauth
[email protected]I didn't have any walnuts, so I used pecans instead. The casserole still turned out great, but I think it would have been even better with walnuts.
esraa ouf
[email protected]I didn't have any tempeh, so I used tofu instead. The casserole still turned out great, but I think it would have been even better with tempeh.
Lwazy Ongama
[email protected]I accidentally used regular rice instead of brown rice. The casserole still turned out great, but I think it would have been even better with brown rice.
Tanvir Love
[email protected]The casserole was a bit too spicy for my taste. I would use less chili powder next time.
Joseph oyibo
[email protected]I thought the casserole was a bit too salty. I would use less salt next time.
Me Shabul
[email protected]The casserole was a bit too dry for my liking. I think I would have added more liquid next time.
Sowaljan Wafa
[email protected]This casserole was a bit bland for my taste. I think I would have liked it better if I had added more seasoning.
JOB VACANCIES
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover brown rice and vegetables. I also love that it's vegan and gluten-free.
Bubu aico
[email protected]This is a great recipe for a healthy and satisfying meal. I love that it's packed with vegetables and nuts. I'll definitely be making this again.
here store
[email protected]I was pleasantly surprised by how much I enjoyed this casserole. I'm not usually a fan of tempeh, but it was really good in this dish. The flavors all came together perfectly.
Cienna Duran
[email protected]This casserole was easy to make and turned out great! I used a variety of nuts and vegetables, and it was all delicious. I'll definitely be making this again.
Samuel Collaku
[email protected]I'm always looking for new vegetarian recipes, and this one definitely didn't disappoint. The tempeh was a great source of protein, and the nuts and vegetables added a nice crunch and flavor.
Md Tahsin I
[email protected]This casserole was a hit with my family! The combination of brown rice, nuts, tempeh, and vegetables was delicious and filling. I especially liked the crispy topping.