Pasta and rice casserole with cheesy tempeh topping

What an odd dish, I can hear you saying! 😀 Well, it´s one of those wild ideas coming from my very own head and I admit it´s not a meal you would read about anywhere in any cookbook…But it turned out rather well, so I am publishing it here for your kind consideration 😀

I cooked separately about two servings of buckwheat pasta (made by a fabulous Czech buckwheat company) and about two servings of long grain brown rice. After cooling down I mixed them together in a large bowl and added some vegetables – raw chopped celery stalk and leek and raw grated carrot and celery root. I seasoned the funny mixture with some shoyu sauce, smoked paprika powder and dried oregano. I poured it into a casserole dish and topped with a topping which I made by combining grated tempeh (you could use fried tempeh or smoked tempeh, any tempeh that is already flavoured and not plain) with corn starch mixed in some cold water and some nutritional yeast powder (adds extra “cheesiness”). I popped the dish into the oven and baked until crusty and browned.

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1 Comment

Filed under Grain dishes, Pasta and noodles, Recipes

One response to “Pasta and rice casserole with cheesy tempeh topping

  1. Gwen

    Delicious!! I used rice noodles, added shiitake mushrooms and garlic to the sautee, turmeric and pepper, frozen peas, some broth and kuzu to thicken, and mixed everything together instead of layering.

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