Tempeh Casserole ★★★★★1 review

Serves 1 | Prep time: 10 mins | Cooking time: 50 mins

INGREDIENTS

• 3 tsp olive oil (optional)
• 1/4 of an onion, diced
• 1/2 large carrot, diced
• 1/2 celery stick, diced
• 2-3 button mushrooms, sliced
• 1 medium potato, cubed
• 1 cloves garlic, crushed
• 2 tsp smoked paprika
• Pinch of iodised salt (optional)
• Cracked pepper to taste
• 1/2 tsp Massel salt-reduced stock powder
• 1 cup water
• 2 tsp soy sauce
• 3 tsp tomato paste
• 3 sprigs fresh thyme leaves
• 3 tsp white vinegar
• 125g / 4.4oz seasoned tempeh, cubed
• Chopped fresh parsley to serve

METHOD

1. Preheat oven to 190C/375F.
2. Heat oil in a large casserole pan. When hot add onions, carrot, celery, mushrooms and garlic and cook over a medium heat for 10 minutes, stirring.
3. Stir in paprika, salt and pepper ensuring everything is well coated. Stir in stock powder, water, soy sauce, tomato paste, thyme, vinegar, add the potato and bring to a simmer.
4. Make sure potato is cooked then remove from heat, stir in tempeh, cover and transfer to the oven for 30 mins.
5. Remove from oven and allow to rest for at least 10 minutes before serving with fresh parsley.

Note: If seasoned tempeh isn’t available, pan-fry plain tempeh cubes in vegetable oil until golden on all sides. Season with salt, pepper and a splash of dark soy sauce in a bowl for 15 minutes.