Vegangoldenpotatoandtempehcasserole Recipes

25 BEST VEGAN CASSEROLES

25 Best Vegan Casseroles image

These vegan casserole recipes are full of plant-based goodness! From breakfast to veggies to shepherd's pie, these dishes are sure to satisfy vegan and non-vegans alike!

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Chicken and Rice Casserole
Vegan Sweet Potato Casserole
Green Bean Casserole
Vegan Breakfast Casserole
French Toast Casserole
Mexican Tater Tot Casserole
Vegan Enchilada Casserole
Vegan Mac and Cheese
Creamy Vegan Gnocchi
Shepherd's Pie
Vegan Baked Ziti
Vegan Lasagna
Hash Brown Casserole
Creamy Lentil Bake
Cheesy Vegan Cauliflower Casserole
Vegan Cornbread Casserole
Vegan Taco Casserole
Butternut Squash Casserole
Creamy Wild Rice Mushroom Casserole
Veggie Curry Casserole
Vegan Potato Casserole
Eggplant Parmesan Potato Casserole
Pumpkin Casserole
Vegan Scalloped Potatoes
Vegan Pasta Bake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a vegan casserole in 30 minutes or less!

Nutrition Facts :

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

VEGAN SWEET POTATO CASSEROLE

Vegan Sweet Potato Casserole image

A healthier, dairy-free version of sweet potato casserole.

Provided by Dina

Categories Side Dish Potato Side Dish Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

cooking spray
3 large sweet potatoes
¼ cup vegan butter
½ cup almond milk
⅓ cup maple syrup
¼ cup orange juice
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
¾ cup chopped pecans
½ cup brown sugar, packed
⅓ cup unbleached all-purpose flour
¼ cup vegan butter
2 tablespoons maple syrup

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
Bake in the preheated oven until hot, about 45 minutes.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 66.5 g, Fat 18.9 g, Fiber 6.5 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 366 mg, Sugar 32.9 g

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