tempeh mushroom casserole

[Guest guest]

This is from the book "Conveniently Vegan" by Debra Wasserman i made it the other night and it was fantastic!!!! makes great leftovers, too!!!

 

 

* Exported from MasterCook * Tempeh Mushroom CasseroleRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup hulled barley or brown rice 2 1/2 cups water 1 8oz package of tempeh 1 medium onion -- finely chopped 1/2 cup mushrooms (any variety) -- chopped 1/2 cup celery -- chopped 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon curry powder 1 tablespoon oil 1 1/2 cups water 1/4 cup nutritional yeast 2 tablespoons tamari soy sauce 3 tablespoons unbleached white flourCook barley or brown rice in water about one hour until done.Meanwhile, saute tempeh, onion, mushrooms, celery, and seasonings in oil ina large nonstick pot over medium heat for ten minutes.Preheat oven to 350 degrees. Add cooked barley or rice to tempeh mixture,and pour into a 2-quart round baking dish.Mix water, yeast, tamari or soy sauce, and flour together in a jar byshaking well. Pour over tempeh/rice mixture. Bake 30 minutes at 350degrees. Serve warmDescription: "This is an incredible dish!!!!" - - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 51 Calories; 4g Fat (59.6% caloriesfrom fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;524mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0