Description
A tempeh instead of a tuna casserole. Use good quality cornflakes. A ken charney recipe.
Ingredients
- Vegetable Oil Cooking Spray
- Tempeh
- Canola Oil
- Salt
- Onion
- Red Pepper
- Unbleached All-purpose Flour
- Plain Soymilk
- Vegetarian Worcestershire Sauce
- Jarlsberg Cheese
- Cooked Noodles
- Frozen Peas
- Fresh Ground Pepper
- Corn Flakes
Instructions
- Preheat oven to 375f
- Pam a 2 to 3-quart casserole
- Split tempeh horizontally then cut crosswise in half to make 4 squares
- In large deep skillet heat over over med high until hot
- Add tempeh and fry, turn once
- It should be lightly brown on both sides about 2 to 3 minutes
- Drain on paper and sprinkle with the salt
- As soon as you can handle it cut into 1 / 2-inch cubes
- Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes
- Add pepper and cook until it softens about 3 more minutes
- Add flour and cook stirring constantly for 1 minute
- Whisk in soy milk and bring to a boil stirring frequently until sauce thickens
- Reduce heat and simmer for 3 minutes then stir in worcestershire sauce
- Remove from heat and stir in cheese until melted and smooth
- Add noodles and peas
- Season to taste
- Transfer to baking dish
- Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top