Ingredients
-
8
-
1
-
1
-
1
-
2
-
2
-
1
-
1
-
1
-
2
-
1
-
1
-
3/4
-
1/4
-
Directions
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 , My first experience with tempeh and I have to admit i was afraid I didn’t have pecans in the house (tempeh yes, pecans no go figure) so used pine nuts which are shaped similarly but have a different texture and were a very nice addition ate it with a nice tomato and avocado salad mixed in tempeh is ok!
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Steps
|
1
Done
|
Put the Tempeh in a Saucepan, Add Bay Leaf and Half the Veggie Stock. Cover and Simmer 10 Minutes. |
|
2
Done
|
Cool Tempeh, Remove Bay Leaf, Reserve the Stock. |
|
3
Done
|
Cook Rice Until Tender in 2 Cups Veggie Stock, About 40 Minutes. If Any Stock Left, Reserve and Add to Final Baking. |
|
4
Done
|
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. |
|
5
Done
|
Add Tempeh and Cook For a Few Minutes More. |
|
6
Done
|
Mix Rice, Onions, Celery, Pecans Parsley and Left Over Liquid from Cooking Tempeh. Spoon Into a Lightly Oiled Baking Dish. |
|
7
Done
|
Cover and Bake at 350f For 15 Minutes. Remove Cover and Bake Another 15 Minutes. |
|
8
Done
|
Serve. |
|
9
Done
|
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. |
