Tempeh and vegetable casserole

    Tempeh and vegetable casserole

    5saves
    1hr10min


    30 people made this

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

    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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