Vegan Brown Rice Tempeh Casserole

15 Jun

A delicious dish with great variety of ingredients and substance. A wholesome meal, very filling! Lots great nutritional value, enjoy!!

  • 8 ounces tempeh, cut in half
  • 1 bay leaf
  • 1 cup veggie broth (or water)
  • 2 cups cooked brown rice
  • 2 tablespoons Bragg’s Liquid Aminos (or Tamari soy sauce)
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • 1/2 teaspoon sage
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, chopped
  • 3/4 cup toasted pecans
  • 1/4 cup parsley, minced

1. Cook rice.

2. Place pecans in a pre-heated 350F oven for 5-10 minutes or until fragrant. Do not burn. Cool, chop, and set aside.

3. In a small saucepan, place tempeh, bay leaf and veggie stock. Simmer for 10 minutes. Remove tempeh to cool, reserving liquid. (Be sure to remove bay leaf.)

4. When tempeh is cool, grate tempeh and combine with Bragg’s (or Tamari), marjoram, thyme, and sage.

5. Heat olive oil in skillet. Add onion, celery and garlic, and saute for 10 minutes. Add the tempeh and cook for a few minutes more.

6. In a large bowl, combine the cooked rice, sauteed onion, celery and tempeh, pecans, parsley and liquid reserved from cooking the tempeh. Spoon into a lightly oiled baking dish.

7. Cover and bake at 350 degrees for 15 minutes, remove cover and bake 15 minutes more. If casserole is made ahead, keep covered and chilled. Bake for 30 minutes covered to thoroughly cook. Serve with a lushious brown gravy.

Serves: 6

Per Serving: 297 Calories; 18g Fat (45.2% calories from fat); 11g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 430mg Sodium.

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One Response to “Vegan Brown Rice Tempeh Casserole”

  1. trina June 17, 2010 at 3:40 pm #

    This recipe looks great! Thanks for sharing.

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