Tempeh Vegetable TagineSubmitted by: GALINKZOO7
IntroductionA 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.
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
*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.