Prep 30 mins
Cook 35 mins
From the Wholefoods.com website: "Sweet and savory, this casserole is perfect for simple entertaining. Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation." I really liked this, I used 3 grain tempeh instead of soy and I used about 4 yams instead of 2 and I baked it for close to an hour.
- 1⁄4 cup reduced-sodium tamari soy sauce
- 1 tablespoon mirin
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon onion powder
- 1 teaspoon toasted sesame oil
- 8 ounces soy tempeh, cut into bite-size chunks
- 2 medium yams, peeled (optional)
- 2 teaspoons extra virgin olive oil
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground cinnamon
- 1 tablespoon canola oil
- salt and pepper
- 2 tablespoons finely chopped fresh parsley
- Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
- Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
- Preheat oven to 350°F.
- Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
- Toss tempeh with yams, then transfer to a 2-quart casserole dish.
- Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.
The flavors in this were outstanding, but I can't call it a casserole since there was nothing to really bind it together. Still yummy and comforting on a cold winter's night.