ABOUT THE RECIPE:

Protein-rich tempeh takes the lead, enhanced with quinoa and cashews to provide a delicious casserole that’s substantial and nutritious, sure to become a family-favorite at your supper table.

Makes 4 servings 

Prep Time: 30 minutes / Bake Time: 55 to 65 minutes 

INGREDIENTS:

• 1 block (8 ounces) tempeh, cut into 1-inch cubes 
• 2 cups vegetable broth, divided, plus more as needed 
• 2 tablespoons extra-virgin olive oil, divided 
• 3½ teaspoons Italian seasoning blend, divided 
• 2 cups shredded or grated carrots 
• 2 cups cooked quinoa (see Chef’s Notes) 
• ¾ cup diced sweet onion
• ½ cup chopped, roasted, and salted cashews (see Chef’s Note) 
• ¼ cup frozen green peas 
• ¼ teaspoon salt

INSTRUCTIONS:

Preheat the oven to 400°F.

Put the tempeh and ½ cup vegetable broth into a sauté pan. Cover and bring to a simmer over medium-high heat. Decrease the heat to medium and let the tempeh “steam” for 7 to 8 minutes. Add another ½ cup vegetable broth, 1 tablespoon oil, and ½ teaspoon Italian seasoning blend. Cover and cook, stirring occasionally, for 10 minutes. 

Meanwhile, put the carrots, quinoa, onion, cashews, peas, 3 teaspoons Italian seasoning blend, and salt into a large bowl and gently stir, using a large spoon, until combined. Add the cooked tempeh and gently stir to combine.

Transfer the mixture to a 10- to 12-cup (or similarly sized) casserole dish. Pour 1 cup vegetable broth over the mixture. Cover and bake for 30 minutes. 

Carefully uncover the casserole (steam will be very, very hot!) and drizzle with 1 tablespoon oil (optional) over the top. Add ¼ cup broth if the mixture seems dry at this point.

Cover and bake for 25 to 35 more, or until the veggies are cooked and casserole is bubbling hot, checking often and adding 2 tablespoons more of the broth if bottom of casserole seems dry. Uncover and let stand for 5 to 10 minutes before serving. Serve warm.

CHEF’S NOTE: The quinoa may be prepared up to 24 hours before assembling the casserole. Store cooked and cooled quinoa in a tightly covered container and refrigerate until using.

CHEF’S NOTE: To prepare 2 cups of cooked quinoa, combine 2/3 cup dry quinoa and 1 1/3 to 1 1/2 cups water in a medium saucepan. Bring to a vigorous boil; reduce heat to simmer. Cover and simmer 15 to 18 minutes or until water has absorbed. Remove from heat; let stand 5 minutes. Fluff quinoa with a fork. Quinoa is now ready to serve as a side dish, or use in any recipe requiring cooked quinoa. 

CHEF’S NOTE: If preferred, you can use cooked rice in place of the quinoa.

CHEF’S NOTE: If needed, you can use salted and roasted sunflower seeds in place of the cashews.