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Recipes - Hearty Tempeh Bake

Recipe Name

Hearty Tempeh Bake

Submitted by

Karri

Recipe Description

Learning to love Tempeh! Not quite vegetarian, but easily convertible by substituting vegan cheese and leaving out the egg

Quantity	1	Quantity Unit	pan	Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/4	large	Onion, chopped
1/4	cup	Tempeh
7 1/8	leaves	Spinach
1/4	cup	Tomatoes, canned, diced, Italian-style
1/4	cup	Vegetables, frozen, broccolli, carrots, califlower
1 1/4	tablespoons	olive oil
1/3	ounce	low-fat mozzarella
1/3	ounce	low-fat mozzarella
1/4	package (5 oz)	Cheese, parmesan, grated
1/3	large	eggs

Steps

Sequence	Step

1	stir fry ingredients a few at a time in the olive oil - i start with the onions and chopped up tempeh, as they get slightly browned, empty into your casserole dish.
1	stir fry ingredients a few at a time in the olive oil - i start with the onions and chopped up tempeh, as they get slightly browned, empty into your casserole dish.
3	Then add a little more olive oil, and add some drained tomatoes. You can certainly use fresh if they are in season! You can also add the frozen veggies at this time. If using frozen veggies and frozen spinach, I steam first, then plop into the frying pan, then into the casserole dish.
4	Add a little more olive oil, and then the spinach. You can add a whisked egg into the spinach before you add it to the casserole dish - to give it a bit more body.
5	With any remaining olive oil, add to pan, de-glazing as you go and add chopped garlic to taste. Add this last little bit to your casserole dish and toss everything together.
6	Mix in the Parmesan cheese in last, and add the mozzerella on top. Back at 350 for 30 minutes

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