Tempeh Vegetable Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 dried mushrooms (shiitake or porcini).5 cup champagne1 medium onion, thinly sliced1 tbsp olive oil5 cloves garlic, thinly sliced1 cake tempeh, thinly sliced.5 tsp ground marjoram1 tsp ground thyme1 tbsp smart balance buttery spread2 carrots, thinly sliced2 zucchini, halved and sliced.25+.25 cup freshly grated parmesan cheese and/ or 2 Tbsp nutritional yeast flakes1 cup veggie broth2 tsp agar powder6 saltine crackers, finely crumbled
*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.
*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.
Nutritional Info 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
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