Jarlsberg Tempeh Casserole Recipes

JARLSBERG TEMPEH CASSEROLE

Steps:

• Note: Use egg noodles if not vegan and use your favorite vegan cheese.
• Preheat oven to 375°F; Pam a 2 to 3-quart casserole. Split tempeh horizontally then cut crosswise in half to make 4 squares.
• In large deep skillet heat over over med high until hot. Add tempeh and fry, turn once. It should be lightly brown on both sides about 2 to 3 minutes. Drain on paper and sprinkle with the salt. As soon as you can handle it cut into 1/2-inch cubes.
• Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes. Add pepper and cook until it softens about 3 more minutes.
• Add flour and cook stirring constantly for 1 minute. Whisk in soy milk and bring to a boil stirring frequently until sauce thickens. Reduce heat and simmer for 3 minutes then stir in Worcestershire sauce.
• Remove from heat and stir in cheese until melted and smooth. Add noodles and peas. Season to taste. Transfer to baking dish.
• Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.

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.

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.

ZUCCHINI AND TEMPEH CASSEROLE

Steps:

• Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
• Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
• In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
• Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.