TEMPEH MUSHROOM CASSEROLE
Have you ever tried tempeh?
If you haven't, you totally should. It's made of fermented soybeans, is chewy, versatile and makes a very healthy and high-protein vegan alternative to chicken, bacon or other meats.
I first tried tempeh in Indonesia (where it's traditional food), and my life has changed since!
Today, I'd like to show you a yummy casserole dish made of tempeh and mushrooms, baked in a delicious creamy sauce, made with Natural Terra cream cheese. 💜
This dish is great with potatoes - baked, mashed, etc. - and a green side salad.
Watch Tempeh Casserole video here:
a block of tempeh (250 g);
a bunch of mushrooms - about the same amount or a bit more than the tempeh;
2 - 3 spring onions;
heaping 1/2 cup Terra Natural cream cheese;
1 tbsp vegan miso paste;
2 - 3 garlic cloves;
1 cup water.
Preheat the oven to 180°C (350°F). Dice the tempeh block into cubes, brown the cubes in a non-stick pan, 3 - 5 minutes on each side. Use tongs or a spatula to turn each piece. Set aside in a bowl.
Chop the mushrooms. I like to use small brown ones that I cut in halves. I love having mushroom bites in the casserole, and if you're using tiny mushrooms, you don't even need to chop them at all!
Chop the spring onions, put some of the green parts aside for decoration.
Place the mushrooms, tempeh and spring onions in a small - medium casserole dish, mix with a spoon.
Make the creamy sauce. In a food processor, blend the cream cheese, miso paste, garlic cloves and water. When smooth, add some thyme or your favourite herbs to the sauce and mix by hand.
Pour the sauce on the tempeh-mushroom mix, until it's almost covered. Cover the dish with foil and bake for 25 minutes at 180°C, covered. Take it out of the oven, uncover and bake for 10 more minutes.
When ready, top the dish up with chopped spring onion you'd put aside and smoked paprika.
Serve with potatoes and a green salad.
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