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.
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This was my first exposure to tempeh, and I was pleasantly surprised. I used vegetarian beef-flavored broth for the marinade and threw in some carrots. In the future, I'd use something other than cauliflower (maybe eggplant), or use a smaller amount. Also, I might throw in some sunflower seeds or nuts thrown in for a crunch. Thanks for exposing me to tempeh, even my non-vegetarian husband liked it!
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Nutritious, delicious, easy, and used ingredients I had on hand for a wonderful weeknight one-dish meal served with a wedge of skillet cornbread. I used a 14.5 ounce can diced tomatoes and green chilies instead of the hot sauce and diced fresh tomato and added it with the wine, oil and soy sauce. Halved all the other ingredients (except tempeh) to make 4 servings and used white wine instead of red (had a bottle of white open). Next time I think that I will brown the tempeh in a little olive oil before adding to the wine, soy sauce and spices for better texture and color. I baked this uncovered and it worked great, it took 30 minutes (total) for the vegetables to cook here in Montana at 5,000 feet. I will make this again.
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Thank you so much for this amazingly rich and flavourful recipe! Wow. I'll definitely be making it (or a variation on it) a lot in the future.
Here are the little modifications I made:
-I used herb flavoured tempeh
-I didn't want to open a bottle of wine, so I modified the marinade a little: I used 1/2 cup of sherry, 1/2 cup of strong vegetable bouillon, 40 mL of olive oil and 40 mL of Bragg's seasoning instead of tamari--it was delicious!
-I added a can of red kidney beans to up the protein content a little
-I used smaller quantities of broccoli, cauliflower and zucchini and added some brussels sprouts I had on hand (quartered so that they cooked all the way through) and some swiss chard. I added the stalk part of the chard at the same time as the other veggies, and stirred the leaves in right before adding the tomato and cheese to the top
-I increased the quantities of all of the spices to compensate for all the extra stuff I put in
-I used a generous amount of canned tomato instead of the one fresh tomato the recipe called for
-I served it with kasha
Again, thanks so much. This recipe is truly fantastic.
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