Layered Baked Tempeh

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Layered Baked Tempeh

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh

2 cups cubed eggplant

2 1/2 cups dried cubed bread

1 3/4 cups mushroom syock -- hot

2 tablespoons olive oil

1/2 cup minced shallots

2 teaspoons minced garlic

1/2 pound sliced fresh shiitake mushrooms or use

button mushrooms

2 tablespoons lemon juice

1 teaspoon dried oregano

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped pecans

2 tablespoons soy sauce

1/4 cup minced fresh parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon crushed dried rosemary

 

Yield: 8 servings * Prep Time: 30 minutes * Cooking Time: 30 minutes

 

This loaf may be baked in a loaf shape, but it is more elegant baked and served

in individual ramekins or in a ring mold.

 

1. Break the tempeh into several pieces, then place it in a steamer rack over

rapidly boiling water. Cover and steam for 10 minutes. If you have a

double-tiered steamer, place the eggplant in the second steaming rack and steam

it at

the same time, cooking it until it is tender, about 8 minutes. Otherwise, cook

the 2 separately.

 

2. As the tempeh and eggplant steam, place the bread cubes in a mixing bowl.

Pour 1 cup of hot stock over them and stir; then set aside while liquid is

absorbed. When the tempeh and eggplant are cooked, remove them from the heat.

Grate the tempeh over the bread cubes and stir it in. Place the eggplant in a

separate mixing bowl.

 

3. In a 10-inch skillet, heat the oil over medium heat. Add the shallots and

cook, stirring often, until they are soft, about 5 minutes. Add the garlic and

continue to cook for 1 minute, then transfer half of this mixture to the bowl

containing the tempeh. Add the mushrooms to the skillet with the remaining half

of the shallots. Continue to cook, stirring often, until the mushrooms begin to

soften, about 2 minutes. Stir in the lemon juice, oregano, nutmeg, and salt.

Reduce the heat to low and cook, stirring occasionally, until the mushrooms are

very soft, about 8 more minutes. Add the mushrooms to the eggplant and toss

well.

 

4. As the mushrooms cook, stir the pecans, soy sauce, parsley, thyme, marjoram,

and rosemary into the tempeh mixture. Stir to blend, then taste and adjust the

seasonings. Lightly oil six 1-cup timbale molds or one 6-cup ring mold with the

remaining oil. Press 3/4 of the tempeh into the molds, shaping it over the

bottom and up the sides of the molds, and leaving a hollow space in the center

of each mold. Fill the center of each mold with the eggplant mixture, then cover

the eggplant with a layer of tempeh. Press this firmly into place. The molds can

be prepared up to 24 hours in advance, if covered and refrigerated.

 

5. Preheat the oven to 375F. Place the molds in a shallow baking dish and

surround them with hot water. Cover each mold, then place this " bain marie " in

the center of the oven. Bake until the tempeh has begun to pull away from

theedges of the mold, about 30 minutes. Remove from the oven and cool for 5

minutes before unmolding.

 

6. To unmold, invert a plate over the mold. Holding the plate and mold together,

invert the mold and shake it briskly once or twice to dislodge the tempeh. Serve

with apple onion sauce (page 181) drizzled over and additional sauce alongside.

 

Variation

1. Steam 12 large Swiss chard leaves until wilted, about 4 minutes. Drain the

leaves on a clean kitchen towel, then line the molds with these leaves before

layering in the tempeh.

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 149 Calories; 11g Fat (60.4% calories

from fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 328mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0