Brown Rice, Nut & Tempeh Casserole ★ Page 1 of 2


  • 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””


  • 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.
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