Recipe by Bergy
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"
- 8 ounces tempeh
- 1 bay leaf
- 1 cup vegetable stock
- 1 cup brown rice, rinsed
- 2 cups vegetable stock
- 2 tablespoons tamari
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup celery, chopped
- 3⁄4 cup pecans, chopped
- 1⁄4 cup parsley, minced
Directions See How It's Made
- 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.
- 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.