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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 346.2
  • Total Fat: 18.1 g
  • Cholesterol: 12.9 mg
  • Sodium: 861.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 24.5 g

View full nutritional breakdown of Tempeh Vegetable Tagine calories by ingredient
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Tempeh Vegetable Tagine

Submitted by: GALINKZOO7

Introduction

A deeply flavored, layered dish. The time it takes is worth it! Can be made vegan by omitting the cheese; can also substitute Nutritional Yeast Flakes for the cheese. A deeply flavored, layered dish. The time it takes is worth it! Can be made vegan by omitting the cheese; can also substitute Nutritional Yeast Flakes for the cheese.
Number of Servings: 6

Ingredients

    6 dried mushrooms (shiitake or porcini)
    .5 cup champagne
    1 medium onion, thinly sliced
    1 tbsp olive oil
    5 cloves garlic, thinly sliced
    1 cake tempeh, thinly sliced
    .5 tsp ground marjoram
    1 tsp ground thyme
    1 tbsp smart balance buttery spread
    2 carrots, thinly sliced
    2 zucchini, halved and sliced
    .25+.25 cup freshly grated parmesan cheese and/ or 2 Tbsp nutritional yeast flakes
    1 cup veggie broth
    2 tsp agar powder
    6 saltine crackers, finely crumbled

Directions

*Simmer mushrooms in champagne, covered, over low heat for 20 minutes, then let sit for 10. Finely dice the mushrooms.
*Saute onion and in the olive oil. After softening, turn heat way down and add garlic, and cook till transparent (about 20 minutes). In the last 5 minutes add 1 tbsp champagne.
*Add mushrooms and liquid, onion/garlic oil, to 2 tbsp tamari or Bragg's aminos and 1/2 the herbs. Toss with tempeh to cover. Press in the bottom of a flat casserole dish
*Preheat oven to 375.
*Melt smart balance in a large frying pan on medium heat. Add carrots and cook 5 minutes. Add zucchini and cook 5 minutes more. Turn heat off and add seasonings. Cover.
*Heat broth in a saucepan. Add 2 tsp agar and whisk till it starts to thicken. Toss with vegetables.
*Add layer of .25 parmesan on top of tempeh.
*Layer vegetables and thickened broth over the parmesan and press. Put in oven and cook for 30 minutes.
*Mix crackers, remaining cheese, and yeast flakes (if using), add to top of casserole and put under broiler for 1 minute.
*Let sit for 5 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user GALINKZOO7.






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