Jarlsberg Tempeh Casserole Recipes

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ZUCCHINI AND TEMPEH CASSEROLE



Zucchini and Tempeh Casserole image

Make and share this Zucchini and Tempeh Casserole recipe from Food.com.

Provided by BurtonFanatic

Categories     One Dish Meal

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cup zucchini
1/4 bell pepper
1/2 medium fresh tomato
1/2 garlic clove
1/2 cup fresh broccoli
2 1/2 ounces tempeh
1/3 tablespoon olive oil
2 tablespoons uncooked rice

Steps:

  • Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
  • Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
  • In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
  • Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.

Nutrition Facts : Calories 320.8, Fat 12.9, SaturatedFat 2.4, Sodium 49.1, Carbohydrate 38, Fiber 4.9, Sugar 4.5, Protein 18.2

BROWN RICE, NUT & TEMPEH CASSEROLE



Brown Rice, Nut & Tempeh Casserole image

This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"

Provided by Bergy

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces tempeh
1 bay leaf
1 cup vegetable stock
1 cup brown rice, rinsed
2 cups vegetable stock
2 tablespoons tamari
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more)
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
3/4 cup pecans, chopped
1/4 cup parsley, minced

Steps:

  • Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
  • Cool tempeh, remove bay leaf, reserve the stock.
  • Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
  • Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
  • Add tempeh and cook for a few minutes more.
  • Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
  • Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
  • Serve.
  • If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE



Vegan Golden Potato and Tempeh Casserole image

From Susan V at fatfreevegan.com We thought this was sooo good. I love the sauce and may have to use it in other recipes. It's cheesy and creamy and really hits the spot when I'm craving dairy cheese. This is super easy to make as well.

Provided by VegSocialWorker

Categories     Tempeh

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 24

6 -8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1 1/4 cups water
1 cup plain unsweetened soymilk
3/4 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stone ground mustard
1/2 teaspoon spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)
1 1/2 lbs yukon gold potatoes
black pepper, to taste
1 teaspoon vegan parmesan cheese (optional)

Steps:

  • Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
  • In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you're ready to assemble the casserole.
  • Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce.
  • Preheat the oven to 400°F Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices.
  • Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with freshly ground black pepper and cover tightly.
  • Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.

Nutrition Facts : Calories 303.6, Fat 7.7, SaturatedFat 1.3, Sodium 869.1, Carbohydrate 43.9, Fiber 8.6, Sugar 1.9, Protein 20.4

SCALLOPED POTATOES JARLSBERG



Scalloped Potatoes Jarlsberg image

Make and share this Scalloped Potatoes Jarlsberg recipe from Food.com.

Provided by RecipeNut

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup leek, chopped
1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups milk
8 cups sliced red potatoes, , unpeeled
2 cups jarlsberg cheese, shredded
3/4 cup breadcrumbs
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • In saucepan, cook leeks in 1/4 cup butter until tender.
  • Stir in flour, salt and pepper.
  • Gradually stir in milk.
  • Cook, stirring constantly, until thickened.
  • In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese.
  • Repeat layers.
  • Bake, covered, at 375°F for 45 minutes.
  • Uncover.
  • Blend bread crumbs and 1/4 cup melted butter.
  • Sprinkle around edge of casserole.
  • Bake 15 minutes longer.

JARLSBERG QUICHE



Jarlsberg Quiche image

Real men do eat quiche, they'll ask for seconds....enjoy this with a nice crisp bread, green salad and fresh fruit. For a nice variation add 1/2 cup of sliced pepperoni instead of crumbled bacon.

Provided by Baby Kato

Categories     Cheese

Time 45m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 8

1 deep dish pie shell, baked
4 eggs
1/3 cup half-and-half cream
2 tablespoons chives, chopped
1/4 teaspoon salt, sea
1/2 teaspoon black pepper, freshly ground
2 cups jarlsberg cheese, shredded
6 slices bacon, cooked crisp, crumbled

Steps:

  • Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
  • Sprinkle shredded cheese into bottom of baked pie shell.
  • Pour egg mixture over top of cheese and sprinkle with the bacon.
  • Bake at 375 for 30 minutes. Serve immediately.

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