Sunday, March 28, 2010

Asparagus & Hot Tempeh Salad Casserole

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

Let Tempeh cool after boiling in Veggie broth for approx. 10 min.

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.

In small bowl, mix Mayo, Lemon Juice, Celery Salt and Salt and Pepper

to taste.

When Tempeh is browned, mix Tempeh, Mushrooms, Almonds,

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.

Bake 30 minutes at 350 degrees.

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