Tempeh Casserole with Nuts & Rices
VN, GF

Ingredients

8 oz. tempeh
1 cup Lundberg Wild Blend Rice
3 1/2 cups vegetable broth
1/4 tsp salt
1 bay leaf
2 tbs tamari
1 tsp each marjoram, thyme
3 cloves garlic, minced
1 large onion, chopped
1 cup celery, chopped
3/4 cup pecans or hazelnuts, chopped
1/4 cup parsley, minced

Directions

Consider making this meal one day ahead and re-heating. Preheat oven to 350°F.

In a sauce pan simmer tempeh in one cup of veggie broth, salt and bay leaf for 20 minutes . Drain and reserve liquid. Set tempeh aside to cool.

Meanwhile cook until tender, the rice blend in remaining veggie broth, about 40 minutes.

Saute onions and celery in olive oil for 10 minutes. In a mixing bowl crumble tempeh and add in rice, onions and celery, reserved liquid from tempeh and remaining ingredients. Mix well.

In a lightly oiled casserole dish, spoon in tempeh mixture and bake covered for 30 minutes.

Serve with mushroom gravy or cranberry sauce.

From the kitchen of : Dorothy Wilson

Source: The Tempeh Cookbook by Dorothy Bates

This recipe was selected as the main course in a complete vegan Thanksgiving menu, put together by Rainbow Natural Foods.

Recipe published: Fall, 2006

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