Jarlsburg Tempeh Casserole | PCC Natural Markets

Jarlsburg Tempeh Casserole

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
peanut-free iconPeanut-free tree nut-free iconTree nut-free

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.



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 same pan over medium heat, sauté onion until lightly browned. Add red pepper and cook until softened. Remove from heat and stir in flour. Cook for 1 minute. Remove from heat and whisk in milk. Return pan to heat, bring to a light boil and cook until sauce thickens, about 3 to 5 minutes, stirring frequently.

Remove from 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 casserole dish. Sprinkle with cornflakes and bake for 25 to 30 minutes or until lightly browned and crisp on top.

Recipe by Ken Charney, former PCC staff

More about: cheese, tempeh


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Jarlsburg tempeh casserole

Pretty good. Unless you are making the dish vegan, I recommend using milk instead of soy milk (soy has a distinct flavor in a roux) and a splash of acid (white wine? Vinegar? Lemon juice?) to keep the cheese from becoming to stringy.

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