Jarlsberg Tempeh Casserole
Comforting, hearty, and packed with flavor, this Jarlsberg Tempeh Casserole is a wholesome twist on classic comfort food. Featuring nutty tempeh, vibrant vegetables, and fluffy quinoa, this dish is bound together with the creamy richness of shredded Jarlsberg cheese and a touch of Dijon mustard for a tangy kick. Topped with golden breadcrumbs and melty cheese, this casserole boasts a satisfyingly crispy crust that contrasts perfectly with its velvety interior. Perfect for weeknight dinners or make-ahead meal prep, it’s a vegetarian recipe that’s both nutritious and indulgent. Serve it as a stand-alone main or pair it with a crisp side salad for a balanced and delicious meal!
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Recipe Information
Ingredients
- 8 ounces Tempeh
- 2 cups Jarlsberg cheese, shredded
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 3 cups Baby spinach
- 2 cups Cooked quinoa
- 1 cup Vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish with olive oil or cooking spray.
Cut the tempeh into cubes and steam it for 5 minutes to reduce its bitterness. Set it aside to cool slightly.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and the onion is translucent, about 3-4 minutes.
Add the diced carrot and zucchini to the skillet, cooking until just tender, about 5 minutes.
Stir in the baby spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.
In a large mixing bowl, combine the cooked tempeh, quinoa, vegetable mixture, shredded Jarlsberg cheese (reserving 1/2 cup for topping), vegetable broth, Dijon mustard, dried thyme, salt, and black pepper. Mix well to combine.
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
Top the casserole with the reserved Jarlsberg cheese and breadcrumbs for a crispy, golden topping.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5492 mg | 239% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 21.4 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2127 mg | 164% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3027 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
