Ingredients for Vegan Golden Potato And Tempeh Casserole
- 1 block (8 oz) tempeh, crumbled
- 1 cup vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Liquid Smoke
- Garlic Powder
- Onion Powder
- 1 teaspoon smoked paprika
- Water
- Unsweetened Soymilk
- 1/2 cup nutritional yeast
- Cornstarch
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Stone Ground Mustard
- Paprika
- Cayenne
- Tahini
- White Miso
- Fresh Tarragon
- Yukon Gold Potatoes
- Black Pepper
- Vegan Parmesan Cheese
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How to Make Vegan Golden Potato And Tempeh Casserole
- Preheat oven to 375°F (190°C).
- Boil cubed potatoes until tender (about 15-20 minutes). Drain well.
- While potatoes boil, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Add crumbled tempeh to the skillet and cook until lightly browned, about 5-7 minutes.
- In a bowl, whisk together nutritional yeast, soy sauce, lemon juice, turmeric, smoked paprika, Dijon mustard, salt, and pepper.
- Add the cooked potatoes and tempeh mixture to the sauce and stir to combine.
- Pour the mixture into a greased 8x8 inch baking dish.
- If using, sprinkle breadcrumbs over the top.
- Bake for 30-40 minutes, or until golden brown and heated through. Check for doneness with a fork.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
7g
Fat
6g
Carbs
14g
