Name: Weeknight Tempeh & Vegetable Casserole
Yield: Makes 4 servings
Ingredients: 2 tablespoons rice wine vinegar; 1¼ cups dry brown rice; 3 tablespoons freshly squeezed orange juice; ⅓ cup water; 3 tablespoons well-stirred creamy almond butter; 2 large carrots, sliced into ¼-inch rounds or half-moons; 1 (8 ounce) package tempeh, diced into ¾-inch cubes; 4 heaping cups bite-sized broccoli florets or 1-inch pieces of asparagus; 2 medium red or yellow onions, thinly sliced; 1 teaspoon coconut sugar, optional; 3 scallions, thinly sliced; ¼ cup + 2 tablespoons low-sodium tamari; 3 garlic cloves, chopped; 2½ teaspoons finely grated ginger; 1½ teaspoon vinegar-based hot sauce; 1 tablespoon arrowroot starch

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

My years of recipe testing have turned me into a very culinarily curious person. I love mixing stuff together and just shoving it in the oven to see what happens! A lot of my kitchen sorcery fails, but not this time! What started as an experiment has become our favorite weeknight meal that’s also nutritionally balanced and veggie forward. The tempeh, veggies, and sauce which thickens in the oven (I know, ah-mazing!) are baked then served over rice. I like to rotate between broccoli and aspa