Ingredients

• 1 cup red wine
• 1/4 cup olive oil
• 1/4 cup low sodium soy sauce (I use tamari)
• 2 teaspoons hot sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon thyme
• 1 teaspoon italian seasoning
• 1 teaspoon nutritional yeast
• 1/2 teaspoon rosemary
• black pepper
• 1 (8 ounce) package tempeh, diced (or use another meat substitute of your choice)
• 6 garlic cloves, minced (or to taste)
• 2 shallots, minced
• 1/2 cup mushroom, sliced
• 1 head cauliflower, chopped
• 1 head broccoli, chopped
• 1 medium zucchini, diced
• 1 large tomatoes, diced
• 1 1/2 cups cheese (I used a mix of cheddar and jarlsburg...use whatever you have on hand, or soy cheese if vegan)

Instructions

1. Preheat oven to 425 degrees.

2. Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).

3. Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.

4. Cover baking dish with foil and bake for 10 minutes.

5. Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.

6. Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.

7. After 15 minutes, veggies should be just starting to get soft.

8. Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.

9. Recover and bake 10 more minutes.

10. Enjoy with crusty bread, rice or couscous.