Veggie Revolution - Welcome to our delicious vegetarian web site
Complete Recipe Index
Breakfast Ideas
Easy Lunches
Dinner Menu Plans
Quick Meals
Dinner Party Ideas
Metric Conversion
Becoming Vegan
What the web designer eats
Follow us on Twitter



- 4 tbsp (60 ml) olive oil
- 1/2 pkg tempeh, cubed
- 1 stalk celery, sliced
- 1 carrot, diced
- 1 onion, diced
- 1 cup (240 ml) white beans, drained
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) vegetable broth
- 1/2 tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper
- bay leaf

- 1 1/2 cups (360 ml) fresh bread crumbs
- leaves of 2 sprigs thyme
- 1 tbsp (30 ml) fresh parsley, chopped
- 1 tsp (5 ml) fresh chives, chopped
- 1 tbsp (15 ml) margarine, melted
- salt and pepper to taste

In 2 tbsp (30 ml) of the olive oil, sauté the carrot, onion and celery until softened. In a separate pan, in the remaining olive oil, sauté the tempeh cubes for about eight minutes, turning often.

Add the beans, tomato paste, vegetable broth, salt, pepper and bay leaf to the other vegetables, bring to a boil and simmer for 15 minutes.

Meanwhile, prepare the topping by mixing together the fresh bread crumbs with the spices and melted margarine.

When the vegetable mix is ready, remove the bay leaf and add the tempeh. Place in a casserole dish and add the topping. Bake at 350F (180C) for 20-25 minutes (until the topping is golden brown.)
Serves 2.