Mom used to make a version of this rich and creamy casserole. A few crunchy dill pickles perfectly compliment the flavors of this dish.
1 cup thin, bite-sized tempeh slices
1 cup spring or filtered water
1 Tbsp. shoyu soy sauce
2 Tbsp. lemon juice
2 tsp. olive oil
3 cups thinly sliced button mushrooms
1 cup diced onion
1/2 cup diced celery
2 cups rice milk
1 tablespoon kuzu thickener, diluted in 1/4 cup cold water
1/2 tsp. sea salt
1/4 tsp. black pepper
4 cups cooked, whole grain pasta (ribbons, penne or spirals)
1 1/2 cups green peas
Optional: 1 cup shredded vegan rice cheddar cheese
1 tsp. paprika
1/2 cup chopped parsley
1 lemon, thinly sliced
Preheat oven to 350° F. Place tempeh, water, soy sauce and 2 tsp. of the lemon juice in a saucepan. Bring to boil, then reduce to simmer on medium low for 20 minutes. Meanwhile, in a medium saucepan, sauté mushrooms in olive oil with a pinch of sea salt until wilted. Add onion, celery and another pinch of salt. Sauté until all vegetables are tender. Slowly add rice milk, kuzu, sea salt and pepper to the saucepan. Stir, uncovered, over medium heat, until mixture thickens nicely. Add noodles, peas and cooked tempeh and gently combine. Transfer to lightly oiled casserole and sprinkle with optional rice cheese and paprika. Cover and bake at 350° F for 30 minutes. Serve sprinkled with chopped parsley and lemon slices.
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