JARLSBERG TEMPEH CASSEROLE

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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

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

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