8 oz. package of tempeh, cubed, and steamed if you like your tempeh softer rather than chewier
one medium diced onion
1 c. or so sliced mushrooms
1 diced zucchini--The original recipe called for celery, but I started using zucchini because the celery always went bad before I could use it all
salt, pepper, and curry powder to taste
2 c. cooked brown rice
2 c. water
3 T. nutritional yeast
2 T. flour
3 T. soy sauce
I sometimes steam the tempeh before I start, but it's not entirely necessary. Saute tempeh, onions, mushrooms, and zucchini (or celery) until the onions are translucent, the mushrooms have let off their mushroom-y goodness, and the zucchini is soft. Season to taste with salt, pepper, and curry powder. In a casserole dish large enough to hold everything, mix the tempeh and veggies with the cooked brown rice. You'll want a dish large enough to hold the veggies, rice, and the liquid, with about a 1/2" at the top so it doesn't boil over. I've found that if I start cooking the rice right before I start chopping the veggies, everything finishes up at about the same time. In a jar with a tight fitting lid, combine the water, nutritional yeast, flour, and soy sauce. Screw the cap on and shake thoroughly until everything is well mixed. Pour over the casserole. Bake at 375 f. for---and this is the part where I'm really fuzzy---45 minutes to 1 hour? I start checking it at 45 minutes--when the liquid has started to brown around the top, it's done.
Again, if anyone knows what cookbook this is from, I'd very much appreciate it. In my mind, the new version is a little tastier, but my taste buds have changed so much since then, I'd love to try the original recipe again.