Tempeh Tamale Casserole

[Guest guest]

Here is the recipe of former list member Catherine Leslie which was

published in the September issue of Vegetarian Times.

 

 

* Exported from MasterCook *

 

Tempeh Tamale Casserole

 

Recipe By : Vegetarian Times Magazine, September 1999, page 8

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound three-grain tempeh

cut into 3/4-inch cubes

1 large onion -- chopped (2 cups)

1 small green bell pepper -- chopped

1 jalapeño pepper -- seeded and chopped

28 ounces canned chopped tomatoes

1 1/2 cups fresh or frozen corn kernels

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon freshly ground pepper

***CORNMEAL TOPPING***

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 large egg -- lightly beaten

3/4 cup skim milk

1 tablespoon vegetable oil

 

8 SERVINGS OVO-LACTO

 

Preheat oven to 400ø F. Coat large ovenproof Dutch oven or flameproof

casserole with vegetable cooking spray and heat over medium-high heat. Add

tempeh, onion, bell pepper and jalapeño pepper and cook, stirring often,

until tempeh is browned and vegetables soften, about 10 minutes.

 

Add tomatoes (with juice), corn, chili powder, cumin and ground pepper.

Reduce heat to medium-low and simmer, stirring occasionally, until flavors

have blended, about 10 minutes. Remove from heat.

 

Meanwhile, make topping. In medium bowl, mix cornmeal, baking powder,

milk, egg and oil just until blended.

 

Spoon cornmeal mixture over top of tempeh mixture. Bake until topping is

lightly golden and set, 15 to 20 minutes. Serve hot.

 

PER SERVING: Calories: 251; 16 G Protein; 7 G Total fat; (1G sat. fat)

34G carb.; 27MG chol.; 34MG sodium; 3G fiber.

 

 

 

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