Vegan Golden Potato and Tempeh Casserole
Get ready to elevate comfort food to a whole new level with this Vegan Golden Potato and Tempeh Casserole! This hearty, plant-based dish combines layers of tender golden potatoes, protein-packed tempeh, and a velvety, dairy-free creamy sauce infused with nutritional yeast, Dijon mustard, and a hint of smoked paprika for an irresistible umami flavor. Topped with a golden, crunchy layer of panko breadcrumbs, this casserole is baked to perfection, making it the ultimate vegan crowd-pleaser. Perfect for cozy dinners or as a stunning centerpiece for plant-based holiday feasts, this satisfying recipe is both wholesome and indulgent. Serve it with a sprinkle of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 6 medium golden potatoes
- 8 oz tempeh
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 cups unsweetened plant-based milk
- 1 cup vegetable broth
- 0.25 cup nutritional yeast
- 2 tbsp cornstarch
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
- 0.5 cup panko breadcrumbs
- 1 tbsp vegan butter (optional, for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and thinly slice the golden potatoes into 1/8-inch rounds. Use a mandoline slicer for uniform thickness if available.
Cut the tempeh into small cubes. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the tempeh cubes and sauté for 5-7 minutes until golden brown. Set aside.
Finely dice the onion and mince the garlic cloves. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
In a medium saucepan, whisk together plant-based milk, vegetable broth, nutritional yeast, cornstarch, Dijon mustard, smoked paprika, salt, and black pepper. Heat the mixture over medium heat, whisking constantly, until it thickens into a creamy sauce (about 5 minutes). Remove from heat.
Spread half of the sliced potatoes evenly in the prepared baking dish. Top with half of the cooked tempeh and half of the sautéed onion-garlic mixture. Pour half of the creamy sauce over the layers.
Repeat the layers with the remaining potatoes, tempeh, onion-garlic mixture, and sauce.
In a small bowl, combine the panko breadcrumbs with melted vegan butter (if using). Sprinkle the breadcrumbs evenly over the top of the casserole.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the potatoes are fork-tender and the top is golden brown.
Garnish the casserole with freshly chopped parsley before serving. Let it cool slightly before cutting into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 994 mg | 21% | |
*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.
