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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!

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wuwei January 10, 2014

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.

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Dr. Jenny February 04, 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.

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Jeannette 108 September 19, 2010

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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The Pixelated Vegetarian July 09, 2007

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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britspit2 February 12, 2007

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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hi_alana January 28, 2007
Savory Veggie Casserole