Tempeh Casserole with Nuts & Rices

Name: Tempeh Casserole with Nuts & Rices
Yield: 1
Ingredients: 8 oz Tempeh; 1 cup Lundberg Wild Blend Rice; 3 1/2 cups Vegetable broth; 1/4 tsp Salt; 1 ea Bay leaf; 2 Tbsp Tamari; 1 tsp Marjoram; 1 tsp Thyme; 3 cloves Garlic, minced; 1 ea large Onion, chopped; 1 cup Celery, chopped; 3/4 cup Pecans or hazelnuts, chopped; 1/4 cup Parsley, minced

October 1, 2006 Dorothy W. - Veg Entertaining

About

Tempeh is a fermented soy product which makes it a highly digestible plant-based protein.This casserole would would work well on the Thanksgiving dinner table for your vegan guests. That said, with the nuts, rices, herbs, spices and mushroom gravy, your omnivorous guests will probably love it too! Consider making this dish one day ahead and re-heating.

Ingredients

Tempeh		8 oz
Lundberg Wild Blend Rice		1 cup
Vegetable broth		3 1/2 cups
Salt		1/4 tsp
Bay leaf		1 ea
Tamari		2 Tbsp
Marjoram		1 tsp
Thyme		1 tsp
Garlic, minced		3 cloves
Onion, chopped		1 ea large
Celery, chopped		1 cup
Pecans or hazelnuts, chopped		3/4 cup
Parsley, minced		1/4 cup

Directions

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.
Sauté 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.