Jarlsburg Tempeh Casserole

Jarlsburg Tempeh Casserole

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  • Spray oil
  • 6 tablespoons canola oil
  • 1 package tempeh, cut into four squares (cut length and width-wise)
  • 1 small onion, minced
  • 1 red bell pepper, small dice
  • 1/4 cup all-purpose flour
  • 2 cups soy milk
  • 3/4 to 1 cup grated Jarlsburg cheese
  • 2 cups cooked egg noodles, rotini or penne pasta
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 cup crushed cornflakes or dry unseasoned breadcrumbs


Preheat oven to 375°F. Lightly oil a 2- to 3-quart casserole dish and set aside.

In a large fry pan heat oil until very hot. Fry tempeh squares until lightly browned on both sides. Drain on paper towels, sprinkle with salt and set aside to cool. When cooled, cut tempeh into small squares.

In the same pan over medium heat, sauté onions until lightly browned. Add peppers and cook until softened. Stir in flour; cook for 1 minute. Remove from the heat and whisk in milk. Return pan to the heat, bring to a light boil and cook until sauce thickens, 3 to 5 minutes, stirring frequently.

Remove from the heat and stir in cheese, then pasta and peas. Season generously with salt and pepper, then Worcestershire sauce. Fold tempeh squares into casserole and pour into the casserole dish. Sprinkle with cornflakes and bake for 25 to 30 minutes or until lightly browned and crisp on top.

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