Brown Rice, Nut & Tempeh Casserole Recipe

Name: Brown Rice, Nut & Tempeh Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces tempeh; 1 bay leaf; 1 cup vegetable stock; 1 cup brown rice, rinsed; 2 cups vegetable stock; 2 tablespoons tamari; 1 teaspoon marjoram; 1 teaspoon thyme; 1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more); 2 tablespoons olive oil; 1 large onion, chopped; 1 cup celery, chopped; 3/4 cup pecans, chopped; 1/4 cup parsley, minced

Servings: persons

8 ounces tempeh
1 bay leaf
1 cup vegetable stock
1 cup brown rice, rinsed
2 cups vegetable stock
2 tablespoons tamari
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more)
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
3/4 cup pecans, chopped
1/4 cup parsley, minced

1
Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
2
Cool tempeh, remove bay leaf, reserve the stock.
3
Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
4
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.
5
Add tempeh and cook for a few minutes more.
6
Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
7
Cover and bake at 350u00b0F for 15 minutes. Remove cover and bake another 15 minutes.
8
Serve.
9
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.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces tempeh, 1 bay leaf, 1 cup vegetable stock, 1 cup brown rice, rinsed, and more.

Yes, Brown Rice, Nut & Tempeh Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice, Nut & Tempeh Casserole

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