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Backyard Tempeh Casserole
A backyard European tempeh casserole with potatoes and cabbage, finished with mustard and dill, served with crusty bread.
Ingredients
Instructions
Crumble the tempeh and season it, then saute over medium-high heat until browned, about 5 minutes.
Add the potatoes and cabbage, cooking until softened, about 5 minutes.
Stir in the mustard and dill for 3 minutes.
Warm the crusty bread separately.
Let the tempeh simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the crusty bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
