Alsatian Tempeh Casserole Food

BROWN RICE, NUT & TEMPEH CASSEROLE

Steps:

• 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.

VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE

Steps:

• Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
• In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you're ready to assemble the casserole.
• Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce.
• Preheat the oven to 400°F Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices.
• Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with freshly ground black pepper and cover tightly.
• Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.

ALSATIAN POTATO CASSEROLE

Steps:

• Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
• Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
• Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
• Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
• Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

ALSATIAN TEMPEH CASSEROLE

Steps:

• Preheat oven 350°F.
• Boil or steam potatoes 20 minutes, or until tender. Transfer to medium bowl (reserve cooking water) and mash with potato masher adding tablespoonfuls of cooking water.
• Meanwhile, heat 1 1/2 oil in large skillet over medium-high heat. Add onion and cook stirring 5 to 7 minutes until soft.
• Stir in sauerkraut. Reduce heat to low; cover and cook for 15 minutes.
• Stir in tempeh and cook 1 to 2 minutes until heated through season with pepper.
• Coat 1 1/2 quart casserole dish with cooking spray; add tempeh mixture. Add potatoes on top and brush with the rest of the oil.
• Bake 30 minutes, then broil 1 to 2 minutes or until topped is lightly browned.
• Serve hot.