Best 2 Vegan Golden Potato And Tempeh Casserole Recipes
Indulge in culinary bliss with our delightful vegan golden potato and tempeh casserole, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome dish showcases the perfect harmony of savory tempeh, tender potatoes, and a creamy, flavorful sauce. With each bite, you'll experience a burst of umami and a satisfying blend of textures.
For those seeking a plant-based alternative to traditional casseroles, this recipe offers a delicious and nutritious option. We've carefully selected each ingredient to ensure a balanced and satisfying meal that's rich in protein, fiber, and essential nutrients.
Whether you're a seasoned vegan or simply looking to expand your culinary horizons, this golden potato and tempeh casserole promises an unforgettable dining experience. Join us on a culinary journey as we reveal the secrets behind this delectable dish, complete with step-by-step instructions, ingredient lists, and nutritional information.
GOLDEN POTATO CASSEROLE
This recipe has been in my family for so long. It is a favorite and a must have side dish with burgers, BBQ...It is very simple also. I promise you will love this recipe :)
Provided by Anna Haines
Categories < 4 Hours
Time 1h10m
Yield 1 serving, 12-14 serving(s)
Number Of Ingredients 6
Steps:
- mix potatoes, sour cream, cheese, soup, onion, and butter together.
- put in a 9 x 13 in pan.
- bake at 350 for 1 hr or slightly less.
Nutrition Facts : Calories 328.3, Fat 22.4, SaturatedFat 8.9, Cholesterol 32.3, Sodium 515.9, Carbohydrate 29.1, Fiber 2.5, Sugar 2, Protein 3.4
VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE
From Susan V at fatfreevegan.com We thought this was sooo good. I love the sauce and may have to use it in other recipes. It's cheesy and creamy and really hits the spot when I'm craving dairy cheese. This is super easy to make as well.
Provided by VegSocialWorker
Categories Tempeh
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- 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.
- 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.
- 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.
- Preheat the oven to 400°F 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.
- 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.
- 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.
Nutrition Facts : Calories 303.6, Fat 7.7, SaturatedFat 1.3, Sodium 869.1, Carbohydrate 43.9, Fiber 8.6, Sugar 1.9, Protein 20.4
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for this casserole as they hold their shape well and become creamy when cooked.
- Cut the potatoes into even-sized pieces: This will ensure that they cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roasting and will not get crispy.
- Roast the potatoes until they are golden brown and crispy: This will give them the best flavor and texture.
- Use a good quality tempeh: Tempeh that is made with whole soybeans will have the best flavor and texture.
- Press the tempeh before using it: This will help to remove excess moisture and make it easier to crumble.
- Season the tempeh well: Tempeh has a mild flavor, so it is important to season it well with herbs and spices.
- Use a creamy sauce: The creamy sauce in this casserole helps to bind the ingredients together and makes it extra flavorful.
- Top the casserole with a crispy breadcrumb topping: This will add a nice contrast in texture to the soft potatoes and tempeh.
Conclusion:
This vegan golden potato and tempeh casserole is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and tempeh. The casserole is easy to make and can be tailored to your own taste preferences. For example, you can add more vegetables, such as carrots or celery, or you can use a different type of sauce. This casserole is also a great way to get your daily dose of protein and vegetables.
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