Name: Sesame Tempeh & Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: vegan
Ingredients: 1 tbsp asian sesame butter (15g); 1 tbsp sesame oil (15g); 3 garlic cloves, minced (9g); 2 tbsp ginger grated (30g); 1/4 cup tamari (60ml // or 3 tbsp soy sauce + 1 tbsp water); 2 tbsp maple syrup (30g); 2 tbsp rice vinegar (30g); 1 tbsp corn starch (8g); 1/2 tbsp toasted sesame seeds, optional (5g); 1 tsp chili bean paste, optional (5g // or any asian chili sauce of choice); 8 oz tempeh (227g); 1 cup long grain jasmine rice (180g)*; 1.5 lbs // 4-6 cups chopped vegetables of choice, ie. onions, broccoli, carrots, sugar snap peas, peppers; 1.5 cup vegetable broth or water (375ml)

Description

Vegan rice casserole with protein packed sesame ginger tempeh and loaded with vegetables. The best all-in-one kinda meal made in one pan!

Ingredients

Units Scale

Marinade:

1 tbsp asian sesame butter (15g)
1 tbsp sesame oil (15g)
3 garlic cloves, minced (9g)
2 tbsp ginger grated (30g)
1/4 cup tamari (60ml // or 3 tbsp soy sauce + 1 tbsp water)
2 tbsp maple syrup (30g)
2 tbsp rice vinegar (30g)
1 tbsp corn starch (8g)
1/2 tbsp toasted sesame seeds, optional (5g)
1 tsp chili bean paste, optional (5g // or any asian chili sauce of choice)

Casserole:

8 oz tempeh (227g)
1 cup long grain jasmine rice (180g)*
1.5 lbs // 4-6 cups chopped vegetables of choice, ie. onions, broccoli, carrots, sugar snap peas, peppers
1.5 cup vegetable broth or water (375ml)

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Instructions

Cube the tempeh into 3/4 inch pieces. Add all the marinade ingredients into a shallow container and mix until combined. Add in the tempeh and let it marinade while preparing the rest of the dish.
Pre-heat oven to 375 F. Rinse the rise and set aside. Chop up all the vegetables into bite sized pieces. If using onions and/or carrots add those to the bottom of the 9×13 inch casserole dish first. Evenly spread the rice over the casserole dish. Add on the rest of the vegetables and pour over the vegetable broth. Make sure the rice is fully submerged under the water. Add the tempeh pieces on top and then pour in the remaining marinade on top.
Tightly cover with foil and bake at 375 F for 40 minutes. Remove from the oven, gently mix and then continue baking for another 20-25 minutes or until rice is fully cooked. Let it cool for 5 minutes before serving and garnish with sliced green onions and sesame seeds

Notes

Helpful Equipment: 9×13 inch casserole dish
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: entree
Method: baking
Cuisine: vegan, gluten free, asian

Nutrition

Serving Size: 1 serving
Calories: 434
Sugar: 13
Sodium: 705mg
Fat: 13
Saturated Fat: 2.5
Unsaturated Fat: 9.6
Trans Fat: 0
Carbohydrates: 63.2
Fiber: 6.8
Protein: 19.3
Cholesterol: 0