Best 3 Brown Rice Nut Tempeh Casserole Recipes

Immerse yourself in a culinary adventure with our comprehensive guide to creating the ultimate Brown Rice Nut Tempeh Casserole. This delectable dish is an orchestra of flavors and textures, where the nutty aroma of tempeh harmonizes with the earthy notes of brown rice and a medley of vegetables. Whether you're a seasoned cook or just starting your culinary journey, we'll provide you with all the essential information and expert tips to craft this hearty and wholesome casserole.

Here are our top 3 tried and tested recipes!

JARLSBERG TEMPEH CASSEROLE

Jarlsberg Tempeh Casserole image

Make and share this Jarlsberg Tempeh Casserole recipe from Food.com.

Provided by That is Dr House to

Categories Tempeh

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

vegetable oil cooking spray
8 ounces tempeh
1/4 cup canola oil
salt
1 small onion, diced
1 small red pepper, diced
3 tablespoons unbleached all-purpose flour
2 cups plain soymilk
1 tablespoon vegetarian worcestershire sauce
1 cup grated jarlsberg cheese or 1 cup non dairy vegan cheese
2 cups cooked noodles
1 cup frozen peas
fresh ground pepper
1/2 cup crushed corn flakes

Steps:

Note: Use egg noodles if not vegan and use your favorite vegan cheese.
Preheat oven to 375°F; Pam a 2 to 3-quart casserole. Split tempeh horizontally then cut crosswise in half to make 4 squares.
In large deep skillet heat over over med high until hot. Add tempeh and fry, turn once. It should be lightly brown on both sides about 2 to 3 minutes. Drain on paper and sprinkle with the salt. As soon as you can handle it cut into 1/2-inch cubes.
Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes. Add pepper and cook until it softens about 3 more minutes.
Add flour and cook stirring constantly for 1 minute. Whisk in soy milk and bring to a boil stirring frequently until sauce thickens. Reduce heat and simmer for 3 minutes then stir in Worcestershire sauce.
Remove from heat and stir in cheese until melted and smooth. Add noodles and peas. Season to taste. Transfer to baking dish.
Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.

Nutrition Facts : Calories 602.8, Fat 33.2, SaturatedFat 8.8, Cholesterol 53.6, Sodium 206.5, Carbohydrate 48.5, Fiber 4.9, Sugar 5.2, Protein 31.6

BROWN RICE VEGETABLE CASSEROLE

Brown Rice Vegetable Casserole image

One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups shredded cheddar cheese, optional

Steps:

In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

BROWN RICE, NUT & TEMPEH CASSEROLE

Brown Rice, Nut & Tempeh Casserole image

This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"

Provided by Bergy

Categories One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces tempeh
1 bay leaf
1 cup vegetable stock
1 cup brown rice, rinsed
2 cups vegetable stock
2 tablespoons tamari
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more)
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
3/4 cup pecans, chopped
1/4 cup parsley, minced

Steps:

Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
Cool tempeh, remove bay leaf, reserve the stock.
Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
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.
Add tempeh and cook for a few minutes more.
Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
Serve.
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.

Tips:

When using a food processor to chop the tempeh, work in batches to ensure even chopping.
Season the tempeh liberally with tamari, garlic powder, and onion powder for a flavorful base.
Use a variety of nuts for added texture and flavor. For example, try a combination of almonds, walnuts, and pecans.
If you don't have bread crumbs on hand, substitute crushed crackers or rolled oats.
Feel free to adjust the seasonings to your taste. For example, add more chili powder for a spicy kick or more cumin for a smoky flavor.
Serve the casserole hot out of the oven with your favorite sides, such as a green salad or roasted vegetables.

Conclusion:

The brown rice, nut, and tempeh casserole is a delicious and satisfying vegan dish that is perfect for a weeknight meal. It is packed with protein, fiber, and healthy fats, and it can be easily customized to your liking. Whether you are a vegan or vegetarian, or simply looking for a healthier alternative to traditional casseroles, this recipe is sure to please. So next time you are looking for a hearty and flavorful dish, give this brown rice, nut, and tempeh casserole a try.