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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this traditional Greek casserole, the soy protein in the tempeh replaces beef or lamb. Tempeh can be found at health-food stores or Oriental markets. Ingredients:
2 teaspoons olive oil |
2 cups diced onion |
1 cup diced celery |
2 teaspoons chopped fresh or 3/4 teaspoon dried oregano |
3 garlic cloves, minced |
1 (8-ounce) package tempeh, crumbled |
2 teaspoons cornstarch |
1 tablespoon water |
5 cups 1% low-fat milk |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
8 cups hot cooked elbow macaroni (about 1 pound uncooked) |
2 (4-ounce) packages crumbled feta cheese, divided |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and saute 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 ounces feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 ounces feta. Bake at 375° for 30 minutes or until lightly browned.
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