Brown Rice, Nut & Tempeh Casserole
110 mins (prep 20, cooking 90)
13 ingredients
6 servings
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"

Categories:  pasta,-rice-and-grains , fruit , rice , north-american , nuts , equipment , <-4-hours , pacific-northwest , one-dish-meal , soy~tofu , time-to-make , vegan , weeknight , main-dish , oven , american , casseroles , beans , tempeh , vegetarian , vegetable , stove-top ,
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Serving Size (277.39 g)
Servings 6
Amount per Serving
Calories 517.32 Calories from Fat 290.16
% Daily Value *
Total Fat 32.24g 297.63%
Saturated Fat 3.77g 112.96%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 399.03mg 99.76%
Total Carbohydrate 48.17g 96.33%
Dietary Fiber 9.06 g 217.5%
Sugars 4.81 g %
Protein 17.22g 206.62%
Vitamin A 5361.9IU% Vitamin C 17.25mg%
Calcium 218.75mg% Iron 5.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients: