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