Jarlsberg Tempeh Casserole

Ingredients

• vegetable oil cooking spray
• 8 ounces tempeh
• 1/4 cup canola oil
• salt
• 1 small onion, diced
• 1 small red pepper, diced
• 3 tablespoons unbleached all purpose flour
• 2 cups plain soymilk
• 1 tablespoon vegetarian worcestershire sauce
• 1 cup grated jarlsberg cheese or non dairy vegan cheese
• 2 cups cooked noodles
• 1 cup frozen peas
• fresh ground pepper
• 1/2 cup crushed corn flakes

Directions

1. 1

   Note: Use egg noodles if not vegan and use your favorite vegan cheese.

2. 2

   Preheat oven to 375°F; Pam a 2 to 3-quart casserole. Split tempeh horizontally then cut crosswise in half to make 4 squares.

3. 3

   In large deep skillet heat over over med high until hot. Add tempeh and fry, turn once. It should be lightly brown on both sides about 2 to 3 minutes. Drain on paper and sprinkle with the salt. As soon as you can handle it cut into 1/2-inch cubes.

4. 4

   Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes. Add pepper and cook until it softens about 3 more minutes.

5. 5

   Add flour and cook stirring constantly for 1 minute. Whisk in soy milk and bring to a boil stirring frequently until sauce thickens. Reduce heat and simmer for 3 minutes then stir in Worcestershire sauce.

6. 6

   Remove from heat and stir in cheese until melted and smooth. Add noodles and peas. Season to taste. Transfer to baking dish.

7. 7

   Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.