Vegan Golden Potato And Tempeh Casserole Recipe

Name: Vegan Golden Potato And Tempeh Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tempeh Ingredients; 6 -8 ounces tempeh; 1 cup vegetable broth; 2 tablespoons soy sauce; 1 teaspoon liquid smoke; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; Sauce Ingredients; 1 1/4 cups water; 1 cup plain unsweetened soymilk; 3/4 cup nutritional yeast; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon stone ground mustard; 1/2 teaspoon spanish paprika; 1 pinch cayenne; 2 tablespoons tahini; 2 teaspoons white miso; 1 teaspoon fresh tarragon, snipped (optional); 1 1/2 lbs yukon gold potatoes; black pepper, to taste; 1 teaspoon vegan parmesan cheese (optional)

Servings: persons

Tempeh Ingredients
6 -8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Sauce Ingredients
1 1/4 cups water
1 cup plain unsweetened soymilk
3/4 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stone ground mustard
1/2 teaspoon spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)
1 1/2 lbs yukon gold potatoes
black pepper, to taste
1 teaspoon vegan parmesan cheese (optional)

1
Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
2
In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you're ready to assemble the casserole.
3
Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce.
4
Preheat the oven to 400u00b0F Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices.
5
Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with freshly ground black pepper and cover tightly.
6
Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Tempeh Ingredients, 6 -8 ounces tempeh, 1 cup vegetable broth, 2 tablespoons soy sauce, and more.

Yes, Vegan Golden Potato And Tempeh Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Golden Potato And Tempeh Casserole

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