Dietary guidance: v
â€¢ 1 tbsp extra virgin olive oil
â€¢ 1 medium onion, diced small
â€¢ 2 large carrots, diced
â€¢ 3 stalks celery, diced
â€¢ 1 small red bell pepper, diced
â€¢ One 8-oz. package tempeh, cut into small cubes
â€¢ 2 tsp dried thyme
â€¢ ½ tsp dried oregano
â€¢ 1-2 tsp sea salt or Herbamare
â€¢ 1 cup vegetable broth
â€¢ ½ cup unsweetened soy milk
â€¢ 1-2 tbsp arrowroot powder or cornstarch
â€¢ 1 cup frozen peas
â€¢ ½ cup chopped parsley
â€¢ 2-3 tsp red wine vinegar
â€¢ 1 cup cornmeal
â€¢ 1 cup rolled oats, ground
â€¢ ½ tsp sea salt
â€¢ 2 tsp baking powder
â€¢ 1 cup soy milk, hemp milk, or plain milk + 1 tbsp lemon juice
â€¢ ¼ cup melted virgin coconut oil or vegetable oil
â€¢ 2 tbsp maple syrup
Preheat oven to 375 degrees.
In a large cast iron skillet, heat olive oil over medium heat, add diced onion and sauté until soft, about 5 minutes. Add carrots, celery, red bell pepper, tempeh, thyme, oregano, and salt. Saute for an additional 5-10 minutes or until vegetables are tender.
While vegetables and tempeh are cooking, prepare the cornbread topping. Place the cornmeal, flour, sea salt, and baking powder into a medium bowl. In a separate bowl whisk together the soy milk, lemon juice, coconut oil, and maple syrup. Set both bowls aside.
Measure out vegetable broth and soy milk and place into a small dish with the arrowroot powder. Stir to dissolve powder, then add to skillet with cooking vegetables. Continue to cook until mixture thickens, about 5 minutes. Add the frozen peas and chopped parsley, and stir well. Taste and adjust salt and seasonings if you like.
To finish the cornbread topping, add the wet mixture to the dry and gently mix together with the minimum amount of strokes. Gently pour the batter over the tempeh vegetable mixture and evenly spread out. Place into preheated oven and bake for 25-30 minutes or until cornbread topping is cooked and casserole is bubbling.