A delicious and wholesome casserole featuring tempeh and a medley of vegetables, perfect for a cozy dinner.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated for even cooking.
In a mixing bowl, whisk together the red wine, soy sauce, ground cumin, ground coriander, thyme, rosemary, and black pepper to create the marinade.
Use a whisk to ensure all spices are well incorporated into the liquid.
Add the tempeh, garlic, and mushrooms to the marinade, ensuring they are well coated.
Let the mixture sit for at least 10 minutes to absorb the flavors.
Transfer the marinated tempeh and mushrooms to a casserole dish, spreading them evenly.
Use a spoon to distribute the marinade evenly over the ingredients.
Cover the dish with aluminum foil and bake for 10 minutes.
Covering the dish helps retain moisture during baking.
Meanwhile, mix the broccoli, cauliflower, and zucchini with any remaining marinade.
Toss the vegetables well to ensure they are evenly coated.
Add the vegetables to the casserole dish, distributing them evenly. Recover with foil and bake for another 15 minutes.
Ensure the vegetables are spread out for even cooking.
Remove the foil, sprinkle half the cheese over the vegetables, top with chopped tomatoes, and then add the remaining cheese.
Layering the cheese ensures a gooey texture throughout.
Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Check the casserole to ensure the cheese is golden and bubbly.
Serve warm with your choice of crusty bread, rice, or couscous.
Garnish with fresh herbs like parsley for added color and flavor.
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