Vegan Golden Potato And Tempeh Casserole Recipes

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

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
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

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