Prep 25 mins
Cook 35 mins
Found this online (original recipe here: http://www.genericdomain.net/--ddl/recipes/tempeh-casserole.html) and modified the recipe somewhat. Feel free to substitute out some spices or veggies. I actually haven't made this with tempeh, used a bag of partially-defrosted quorn tenders instead. Delicious!
- 1 cup red wine
- 1⁄4 cup olive oil
- 1⁄4 cup low sodium soy sauce (I use tamari)
- 2 teaspoons hot sauce
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon thyme
- 1 teaspoon italian seasoning
- 1 teaspoon nutritional yeast
- 1⁄2 teaspoon rosemary
- black pepper
- 1 (8 ounce) package tempeh, diced (or use another meat substitute of your choice)
- 6 garlic cloves, minced (or to taste)
- 2 shallots, minced
- 1⁄2 cup mushroom, sliced
- 1 head cauliflower, chopped
- 1 head broccoli, chopped
- 1 medium zucchini, diced
- 1 large tomatoes, diced
- 1 1⁄2 cups cheese (I used a mix of cheddar and jarlsburg...use whatever you have on hand, or soy cheese if vegan)
- Preheat oven to 425 degrees.
- Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).
- Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.
- Cover baking dish with foil and bake for 10 minutes.
- Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.
- Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.
- After 15 minutes, veggies should be just starting to get soft.
- Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.
- Recover and bake 10 more minutes.
- Enjoy with crusty bread, rice or couscous.
This is a terrific tempeh preparation that will please vegetarians and meat eaters alike. I didn't have any cauliflower or broccoli on hand so I used a green pepper and some red cabbage. I think this recipe would work well with most vegetable combinations. The flavor imparted by the marinade had the depth l was looking for in a hardy winter dish and I will certainly use this again. Awesome!
We really enjoyed this recipe, both for dinner last night and leftovers today. In fact, DH said, "this tastes a lot more like a meal than the other recipes you make" (referring to my pescetarian lifestyle in the past year that he is not thrilled about), so I will take that as a huge compliment. We had a lot of the marinade still present when the dish was ready, making it a bit liquidy. DH said to be sure to either use a slotted spoon if you aren't serving with bread or couscous or maybe to cut back on the marinade to begin with. Overall, this was chock full of veggies, tasty, and we would both have it again. Thanks for a keeper! Made for Sun and Spice 2013.
This is a delish recipe. However I doubled the cheese and subbed out veggie broth for wine as I don't drink wine. I also marinated the tempeh for an hour for extra yumminess. I actually have a hard time understanding the point of marinating anything for under an hour. I highly recommend this recipe to anyone seeking a delish and easy to prepare dinner.