Tempeh and vegetable casserole

    (34)
    1 hour 10 min

    You can use tofu or tempeh for this enjoyable vegetarian one-pan meal.


    30 people made this

    Ingredients
    Serves: 6 

    • 1 1/2 teaspoons olive oil
    • 1/8 teaspoon red chilli flakes
    • 1 leek, sliced
    • 60g (2 oz) shallots, chopped
    • 90g (3 oz) fresh red pepper, chopped
    • 4 cloves garlic, minced
    • 250g (9 oz) baby carrots, halved
    • 110g (4 oz) diced courgette
    • 225g (8 oz) seasoned tempeh
    • 110ml (4 fl oz) dry sherry
    • 1 tomato, chopped
    • 1 tablespoon soy sauce or tamari

    Method
    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas Mark 4.
    2. Place oil and chilli flakes in a 2 litre casserole. Saute over medium heat for 1 minute. Add leek, shallot, red pepper and garlic. Saute for 3 minutes. Add the carrots and courgette. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and soy sauce. Saute for an additional 5 minutes.
    3. Cover casserole pot and bake in the preheated oven for 30 minutes.

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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (20)

    by
    40

    I am a vegetarian and really enjoy this dish. I have been making it for several years now. I only make minor adjustments. I usually skip the leeks and shallots and substitute with onions. Leeks and shallots are great, but I don't keep those items on hand, and they make the recipe quite costly. I do use 2 tablespoons of tamari for a little extra flavor. I also suggest extra zucchini, mostly to give the dish more contrast in colors. I like to use halved grape tomatoes. Some reviewers have mentioned that this dish does not taste like chicken. That is correct. Tempeh does not taste like a meat. It has its own texture and takes on the flavor of what it is cooked with. You have to like tempeh to enjoy this dish. It is a staple in a vegetarian's diet. One last comment. I do not see how this dish would serve 6 people as the main course, and since it has tempeh, it is a main course dish. I would say it serves 3-4 as a main dish. Maybe I just have a heartier appetite, but that is how I see it. Update: August 2014: I continue to enjoy making and eating this dish. I have found that adding mushrooms is a nice addition. I recently learned that shitake mushrooms have great health benefits, so I decided to use them in this recipe and was pleased with the results. This dish can be adjusted to your preferences in so many ways. Don't be afraid to experiment. The recipe as listed is awesome, but feel free to make it your own based on what you have on hand.  -  12 Jan 2006  (Review from Allrecipes US | Canada)

    by
    24

    Well, I've always thought that comparing foods like tempeh and tofu to meat is somewhat insulting for the veggie soy foods. Tempeh shouldn't be enjoyed as a meat substitute, but rather on its own merits. With that in mind, I think that this was a really yummy dish. It's nothing like chicken or any other meat, but it's a very good tempeh dish. I ramped up the spice a bit, but I tend to do that on everything I make. My husband also loves this dish; he requested that I add it to my "frequently cooked" list!  -  28 Jul 2002  (Review from Allrecipes US | Canada)

    by
    15

    This dish made me realize I just don't like tempeh. HOWEVER, I brought it with me to my carnivorous family's Thanksgiving, just for me, I am the ONLY veggie, and at our buffet-style dinner, by the time I reached my tempeh, it was nearly gone. After dinner, all my aunts and uncles remarked what an intriguing lamb dish I'd made and how they'd really enjoyed it. So for a tempeh lover, this must be great.  -  07 Feb 2002  (Review from Allrecipes US | Canada)

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