Vegetable Casserole with Tempeh

    Vegetable Casserole with Tempeh


    30 people made this

    Tofu and tempeh both work equally well in this vegetarian one pot meal that contains capsicum, carrot, zucchini and leek.

    Serves: 6 

    • 1 1/2 teaspoons olive oil
    • a pinch of chilli powder
    • 1 leek, sliced
    • 2-3 shallots, chopped
    • 1 red capsicum, chopped
    • 4 cloves garlic, minced
    • 3-4 baby carrots, halved
    • 125g diced zucchini
    • 200g tempeh flavoured or plain
    • 125ml dry sherry
    • 1 tomato, chopped
    • 1 tablespoon soy sauce

    Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Saute the oil and chilli powder over medium heat for 1 minute. Add leek, shallot, capsicum and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
    3. Put it all into a casserole dish and bake in preheated oven for 30 minutes.

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