I brought this as a side dish for Thanksgiving dinner, but it is also substantial enough to be a vegetarian meal. It's fairly easy to make, but does take a bit of time to prepare all the ingredients.
Ingredients:
Canola oil for sautéing
1 lb tempeh crumbled
1 medium onion chopped
2 carrots chopped
1 pound small new potatoes diced
1/2 cup frozen corn
1/2 cup frozen peas
2-3 large sweet potatoes
1 Tablespoon Butter
1 teaspoon sherry
3 cups vegetable broth
3 Tablespoons tamari or soy sauce
1/2 teaspoon thyme
2 teaspoons sage
salt and pepper
1 Tablespoon cornstarch
1/2 cup sliced almonds
Grease a 3 1/2 quart casserole dish and set aside. Boil sweet potatoes with skins on until done (about 30 minutes). Drain under cool water and peel. Mash with butter and sherry and set aside. Heat about 2 Tablespoons of oil in a large pan and add tempeh, carrots and onions and cook for about 5 minutes. Add broth, new potatoes, thyme and tamari or soy sauce. Cover and simmer until potatoes are done, about 20 minutes. Add corn and peas and simmer 5 minutes. Add sage, salt and pepper to taste. Blend cornstarch with a couple tablespoons of water, then pour into dish, stirring until thickened. Transfer to casserole dish. Top with sweet potatoes and almonds. Bake uncovered at 375 degrees until heated through and golden brown on top, about 30 minutes.
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