Best 2 Vegan Golden Potato And Tempeh Casserole Recipes
Are you craving a hearty and comforting vegan dish that will satisfy your taste buds and nourish your body? Look no further than the delectable vegan golden potato and tempeh casserole. This mouthwatering casserole combines tender golden potatoes, savory tempeh, and a creamy sauce to create a culinary masterpiece that will tantalize your senses and leave you feeling satisfied. Whether you're a seasoned vegan chef or just starting to explore plant-based cuisine, this recipe is easy to follow and guarantees a delicious and nutritious meal. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
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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
VEGAN GREEN BEAN AND MASHED POTATO CASSEROLE
This delicious vegan green bean casserole is delicious! Feel free to add chicken and use real butter in the recipe if you're not vegan, and for those of you that are, enjoy!
Provided by ishallbevegan
Time 1h30m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
- Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
- Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
- Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
- Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 40.7 g, Fat 22.7 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 500 mg, Sugar 2.6 g
Tips:
- Choose the right potatoes: For this recipe, it's best to use golden potatoes, as they hold their shape well and have a creamy texture when cooked. If you can't find golden potatoes, you can also use Yukon Gold potatoes or even russet potatoes.
- Cut the potatoes evenly: This will help them cook evenly in the casserole. If the potatoes are cut too thick, they may not cook all the way through, and if they are cut too thin, they may become mushy.
- Don't overcrowd the casserole dish: Make sure to leave some space between the potatoes and tempeh so that they can cook evenly. If the casserole dish is too crowded, the potatoes and tempeh will steam instead of roast.
- Use a good quality vegetable broth: The vegetable broth that you use will make a big difference in the flavor of the casserole. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcook the tempeh: Tempeh is a delicate ingredient, and it can easily become dry and tough if it is overcooked. Cook the tempeh just until it is heated through, about 10 minutes.
Conclusion:
This vegan golden potato and tempeh casserole is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own dietary needs. Whether you are vegan, vegetarian, or simply looking for a healthy and flavorful meal, this casserole is sure to please.
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