This week the challenge is to make at least three new things from eat, drink, and be vegan by Dreena Burton. Last night it was Olive Oyl Pasta. Tonight it was Tempeh Hashbrown Casserole. Holy crap, you guys. This was really good. The tempeh is simmered in broth with a bay leaf and then marinated in tamari and apple cider vinegar. That, along with the herb combination of rosemary and thyme makes this potato dish taste like Thanksgiving stuffing. It isn't very photogenic, but I loved it too much not to share.