Tempeh Casserole
Ingredients
Olive oil for frying 1 onion, cut into wedges 3-6 cloves of garlic (more or less depending on your taste) 1 teaspoon of cumin seeds 2 tbsp capers - roughly chopped 1 block of tempeh - cut into 2cm cubes 10 portobello mushrooms 1 large carrot - cut into thin sticks 1 parsnip - cut into thin sticks 1.5 cups vegetable stock 1 cup red wine 1/4 cup fruit chutney 2 bay leaves 2 tbls vegan gravy powder Method Fry onion, garlic, cumin seeds and capers in olive oil until onion is soft. Add mushrooms, tempeh, carrot and parsley and fry for a further 3 minutes. Mix gravy powder with a dash of cold water to form a runny paste. Add stock, wine, chutney and bay leaves to the cooking pot and mix to combine ingredients. Bring to the boil and stir through gravy mixture and until liquid thickens. Transfer ingredients to a casserole dish, cover and cook in moderate oven for about 40 minutes. Serve on a bed of mash or couscous. |