1. Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes. 2. Cool tempeh, remove bay leaf, reserve the stock. 3. Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking. 4. Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes. 5. Add tempeh and cook for a few minutes more. 6. Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish. 7. Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes. 8. Serve. 9. If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
