In this traditional Greek casserole, the soy protein in the tempeh replaces beef or lamb. Tempeh can be found at health-food stores or Oriental markets.

Recipe by Cooking Light August 1997

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Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and saute 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 ounces feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 ounces feta. Bake at 375° for 30 minutes or until lightly browned.

Nutrition Facts

428 calories; calories from fat 25%; fat 12.1g; saturated fat 5.9g; mono fat 3.2g; poly fat 2g; protein 22.5g; carbohydrates 58.2g; fiber 4.4g; cholesterol 31mg; iron 3.8mg; sodium 583mg; calcium 423mg.
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