Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
slow_foodie, 01/12/08
Creamy Pumpkin-Mushroom CasseroleIngredients (use vegan versions): 2 cups raw cubed pumpkin
olive oil to coat
4 cups chopped mushrooms (we used eringi, maitake, and shiitake)
1/4 cup crumbled tempeh
3/4 cup soy milk
1/2 cup water
2 cloves finely sliced garlic
1 teaspoon salt (or more, to taste)
1/2 teaspoon turmeric
1 Tablespoon flour
1/4 cup diced onion (caramelized in a bit of oil)
3/4 cup bread crumbs (panko here)
handful chopped walnuts (optional, but good for crunch factor!)
salt & pepper to taste
Directions:Coat pumpkin cubes in olive oil and arrange in a single layer in a casserole dish. Bake at 190C/375F for 30 minutes.
While the pumpkin's baking, "sweat" the mushrooms in a large pan on medium heat with the salt until their juices come out and they're cooked through. Add the tempeh and garlic, cook for a few minutes, and add the soy milk, water, and turmeric. After another few minutes, sprinkle in the flour and stir that in. Cook another few minutes until sauce thickens. Remove from heat.
Pour mushroom concoction over (now baked) pumpkin cubes and spread to even out surface. Combine caramelized onions/bread crumbs/walnuts/salt and pepper and sprinkle that on top. You could give the top a quick spray of oil before popping it in the oven.
Bake for 15-20 minutes at 190C/375F.
Serves: 6-8
Preparation time: 1 hour
