Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 861.67 Kcal (3608 kJ) | ||
| Calories from fat | 283.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.54g | 49% | |
|---|---|---|---|
| Sodium | 18947.24mg | 789% | |
| Potassium | 472.7mg | 10% | |
| Total Carbs | 115.81g | 39% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 13.25g | 26% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 3mg | 16% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 321.78 Kcal (1347 kJ) | ||
| Calories from fat | 106.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 49% | |
|---|---|---|---|
| Sodium | 7075.58mg | 789% | |
| Potassium | 176.52mg | 10% | |
| Total Carbs | 43.25g | 39% | |
| Sugars | 1.1g | 12% | |
| Dietary Fiber | 1.89g | 20% | |
| Protein | 4.95g | 26% | |
| Vitamin C | 2.3mg | 10% | |
| Iron | 1.1mg | 16% | |
| Calcium | 32.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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