Savory Cashew And Veggie Bake Recipe

Name: Savory Cashew and Veggie Bake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 105 min
Cuisine: Fusion
Ingredients: 1 pack (1 kg) 921 Everyday Long Grain Rice; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 200 g Hello Tempayy Simply Natural Tempeh Crumbles; 200 g Celery; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 100 g Zoff Garlic Powder; 500 ml Conscious Food Cold Pressed Coconut Oil; 100 g Salt

Fusion cuisine

About this recipe

A hearty and flavorful vegetarian dinner featuring cashews, celery, and a creamy mushroom sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

1 pack (1 kg) 921 Everyday Long Grain Rice
200 g Hydroponic Sweet Bell Pepper (Cocktail)
200 g Hello Tempayy Simply Natural Tempeh Crumbles
200 g Celery
900 G Kikkoman Naturally Brewed Dark Soy Sauce
100 g Zoff Garlic Powder
500 ml Conscious Food Cold Pressed Coconut Oil
100 g Salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine 1 cup of chopped celery, 1/2 cup of uncooked rice, 1/2 teaspoon of garlic powder, and 1 tablespoon of soy sauce.
3. Add 1 cup of water to the mixture. Stir well to ensure all ingredients are evenly combined.
4. Heat 3 tablespoons of coconut oil in a skillet over medium heat. Add 1 cup of tempeh crumbles and cook for 5-7 minutes until lightly browned.
5. Transfer the tempeh mixture to the bowl and mix thoroughly with the other ingredients.
6. Pour the mixture into a 2-quart casserole dish and spread it out evenly.
7. Bake in the preheated oven for 1 1/2 hours, or until the rice is fully cooked and the top is golden brown.
8. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your savory veggie bake!