Casual dinner with the folks. This recipe came from my mom and I replaced the tasteless chicken with breaded, pan fried Tempeh. My dad loved it, and he's by far my toughest critic. Casserole is topped with grated "fake" cheddar and fried onions.
Hot Tempeh Salad Casserole
1 pkg. Tempeh (boiled in Veg. broth for 10 min.)
¼ c. Soy Sauce
¼ c. Panko or Regular Bread Crumbs
Olive Oil for Frying
1 c. Button Mushrooms
½ c. Slivered Almonds
1 c. Slivered Water Chestnuts
½ c. Jarred Pimento
3 T. Lemon Juice
¼ t. Celery Salt
1 c. Soy Mayo
1 Medium Can Fried Onion Rings, Crumbled
1 c. Grated Cheddar
Salt and Pepper
Cut Tempeh into slices, then split the slices.
Put Tempeh slices into bowl and pour enough soy sauce to soak into
Tempeh. Cover Tempeh with Panko crumbs.
In large skillet, cover bottom with Olive Oil, add breaded Tempeh slices
and fry until brown, turning once.
to taste.
Water Chestnuts, ½ can of Fried Onion Rings – crumbled and ½
of cheese. Mix all together with Mayo Mixture. Put mixture into
Casserole dish. Top with remaining crumbled Onion Rings and
Grated Cheese.
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