Brown Rice, Nut & Tempeh Casserole

Brown Rice, Nut & Tempeh Casserole

  • Prep Time: 20 mins
  • Total Time: 1 hrs 50 mins
  • Servings: 6

    • About This Recipe

    “This recipe is from “The Tempeh cook book” by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn’t so bad after all!The comment beside the recipe is”This is good enough to serve with pride for Thanksgiving day dinner””

    Ingredients

  • 8ouncestempeh
  • 1bay leaf
  • 1cupvegetable stock
  • 1cupbrown rice, rinsed
  • 2cupsvegetable stock
  • 2tablespoonstamari
  • 1teaspoonmarjoram
  • 1teaspoonthyme
  • 1teaspoon garlic powder (or more) or 2largegarlic cloves( or more)
  • 2tablespoonsolive oil
  • 1largeonion, chopped
  • 1cupcelery, chopped
  • 3/4 cuppecans, chopped
  • 1/4 cupparsley, minced

    • Directions

  • Put the tempeh in a saucepan, add bay leaf and half the veggie stock.Cover and simmer 10 minutes.
  • Cool tempeh, remove bay leaf, reserve the stock.
  • Cook rice until tender in 2 cups veggie stock, about 40 minutes.If any stock left, reserve and add to final baking.
  • Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
  • Add tempeh and cook for a few minutes more.
  • Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh.Spoon into a lightly oiled baking dish.
  • Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
  • Serve.
  • If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

    • Reviews

  • “Yum.I, of course, added way more garlic than called for, and used Japanese organic brown rice.This meal disappeared very quickly!”

  • “This was very good, essentially as written.I substituted soy sauce for Tamari.I can’t tell the difference and it’s what I had on hand.Essentially doubled the garlic and used fresh marjoram and doubled that.I think next time I’ll try adding a diced Granny Smith apple and some fresh sage.Maybe some shitakes too.”

  • “Mmm. Tasty!Used walnuts instead of pecans, doubled the garlic and added some mushrooms and sesame seeds. Didn’t have marjoram and thyme by itself so used some Italian seasonings and herbs de Provence. Bam! Very tasty dinner! Served with steamed beets and made for a pretty presentation.Definitely worth revisiting!”

  • “I thought this recipe was just ok. It was definitely filling and a nice change from veggie burgers but I doubt I’ll be making it again. It was pretty bland.”

  • “Very good and light, makes you feel great. However a bit bland and/or bitter for me (maybe it was the brand of tempeh I used). Perhaps use cilantro instead of parsley or add lemon. “

  • “fabulous!!! this is a wonderful dish and very easy to prepare. made as stated, aside from omitting the oil. my husband and son loved it too.”

  • “This casserole tastes even better than I expected and does indeed promote happy thoughts of Thanksgiving and stuffing. Caramelized Butternut Squash #106627, and my DH’s favorite mustardy Brussels sprouts were great side dishes to this vegetarian meal.I used Lundberg’s wild and brown rice mix which I think really added to the deep, rich flavor of this dish. Next time I make this I’d like to experiment with trying to create a firmer texture so that I could cut it into squares or bars. I want it to look more like a meat substitute rather than a rice side dish.Bergy…you are the best! “

  • “This is a super recipe!I thought it would be boring, but the spices go well together.I now have a low fat recipe to substitute traditional Thanksgiving stuffing.”

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