Alsatian Tempeh Casserole Recipes

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VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE



Vegan Golden Potato and Tempeh Casserole image

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

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
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)

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

JARLSBERG TEMPEH CASSEROLE



Jarlsberg Tempeh Casserole image

Make and share this Jarlsberg Tempeh Casserole recipe from Food.com.

Provided by That is Dr House to

Categories     Tempeh

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
8 ounces tempeh
1/4 cup canola oil
salt
1 small onion, diced
1 small red pepper, diced
3 tablespoons unbleached all-purpose flour
2 cups plain soymilk
1 tablespoon vegetarian worcestershire sauce
1 cup grated jarlsberg cheese or 1 cup non dairy vegan cheese
2 cups cooked noodles
1 cup frozen peas
fresh ground pepper
1/2 cup crushed corn flakes

Steps:

  • Note: Use egg noodles if not vegan and use your favorite vegan cheese.
  • Preheat oven to 375°F; Pam a 2 to 3-quart casserole. Split tempeh horizontally then cut crosswise in half to make 4 squares.
  • In large deep skillet heat over over med high until hot. Add tempeh and fry, turn once. It should be lightly brown on both sides about 2 to 3 minutes. Drain on paper and sprinkle with the salt. As soon as you can handle it cut into 1/2-inch cubes.
  • Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes. Add pepper and cook until it softens about 3 more minutes.
  • Add flour and cook stirring constantly for 1 minute. Whisk in soy milk and bring to a boil stirring frequently until sauce thickens. Reduce heat and simmer for 3 minutes then stir in Worcestershire sauce.
  • Remove from heat and stir in cheese until melted and smooth. Add noodles and peas. Season to taste. Transfer to baking dish.
  • Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.

Nutrition Facts : Calories 602.8, Fat 33.2, SaturatedFat 8.8, Cholesterol 53.6, Sodium 206.5, Carbohydrate 48.5, Fiber 4.9, Sugar 5.2, Protein 31.6

ALSATIAN POTATO CASSEROLE



Alsatian Potato Casserole image

From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!

Provided by jkoch960

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 1/2 lbs russet potatoes, sliced 1/4-inch thick (about 5 medium)
salt
8 slices bacon, chopped
1 1/2 lbs onions, halved and sliced thin (about 5 medium)
2 medium garlic cloves, minced
2 cups shredded gruyere or 2 cups swiss cheese
1/2 cup low sodium chicken broth

Steps:

  • Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
  • Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
  • Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
  • Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
  • Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6

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  • 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.
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