Jarlsburg Tempeh Casserole
Serves: 4 to 6
The most comforting of comfort foods, the tuna casserole, made with crispy tempeh instead. For a vegan dish, substitute soy cheese for the Jarlsburg. Use a high-quality natural foods cornflake or combination grain cornflake for the topping.
- Spray oil Add to list
- 6 tablespoons canola oil Add to list
- 1 package tempeh, cut into four squares (cut length and width-wise) Add to list
- 1 small onion, minced Add to list
- 1 red bell pepper, small dice Add to list
- 1/4 cup all-purpose flour Add to list
- 2 cups soy milk Add to list
- 3/4 to 1 cup grated Jarlsburg cheese Add to list
- 2 cups cooked egg noodles, rotini or penne pasta Add to list
- 1 cup frozen peas Add to list
- Salt and pepper, to taste Add to list
- 1 tablespoon Worcestershire sauce Add to list
- 1/2 cup crushed cornflakes or dry unseasoned breadcrumbs Add to list
Preheat oven to 375°F. Lightly oil a 2- to 3-quart casserole dish and set aside.
In a large fry pan heat oil until very hot. Fry tempeh squares until lightly browned on both sides. Drain on paper towels, sprinkle with salt and set aside to cool. When cooled, cut tempeh into small squares.
In the same pan over medium heat, sauté onions until lightly browned. Add peppers and cook until softened. Stir in flour; cook for 1 minute. Remove from the heat and whisk in milk. Return pan to the heat, bring to a light boil and cook until sauce thickens, 3 to 5 minutes, stirring frequently.
Remove from the heat and stir in cheese, then pasta and peas. Season generously with salt and pepper, then Worcestershire sauce. Fold tempeh squares into casserole and pour into the casserole dish. Sprinkle with cornflakes and bake for 25 to 30 minutes or until lightly browned and crisp on top.
Recipe by, former PCC staff