Finding a good tempeh recipe that is satisfying, not too fussy, and can be made ahead, seems impossible, but fear not! This Tempeh and Potato Casserole is gluten-free and absolutely freaking delicious.
What is tempeh anyway?
Tempeh seems to be one of the vegan staples that people either love or hate.
Tempeh is pressed and fermented soybeans thought to have originated in Indonesia generations ago.
Unlike tofu, it does not have a spongy texture but is much firmer and, when prepared well, can be absolutely delicious.
I think it’s way underused, but I am not without my own tempeh growing pains. When I first cooked tempeh, I was not a fan.
That was before I found this method of softening and imparting flavor to the tempeh.
Boiling the tempeh for this recipe in a garlicky broth softens it a bit making room in the structure for the marinade goodness to permeate throughout. Then you have these delicious nuggets of plant-based protein that are oh so juicy.
Can I make this ahead?
Absolutely! The day before you plan to bake, follow the steps in the recipe below until the dish is covered with aluminum foil. Place in the refrigerator and bake the next evening.
Leftovers of this Tempeh and Potato Casserole can stay covered in the fridge for three days, but this gets eaten so fast in my house that I haven’t really gotten to test that theory.
How to make Tempeh and Potato Casserole
Caramelized Onions
Set a large cast-iron or stainless skillet over low heat. Add the butter, sliced onions, and salt. The thinner your onions are sliced, the less time this takes.
But no matter how thin, getting that deep golden color and unmatched sweetness takes time, but don’t try to rush it! The low heat keeps the sugars in the onions from burning, and if you start them first, they should be pretty good to go by the time everything else is ready.
Tempeh
Slice each block of tempeh in half longways so you now have four thin pieces.
Place all broth ingredients (Braggs, vegetable stock, and garlic) into a large saucepan. Add your sliced tempeh into the pot, and set over medium-high heat.
Allow to simmer for about 10 minutes.
Potatoes
While your onions and tempeh are cooking, slice the potatoes.
Cut about a quarter-inch off the bottom (widest end) of your potato to make a stable base.
Cut the potatoes into slices about one-quarter-inch thick. Set aside.
Cashew Creme
Remove the garlic cloves from the tempeh broth and add to a blender along with the rest of the Cashew Creme ingredients.
Blend until completely smooth.
How to assemble Tempeh and Potato Casserole
Time to assemble! Lightly oil the bottom and interior sides of the 9×12 baking dish.
Add 1/3 of the cashew creme. Layer half of the potatoes in a single layer trying to have as few gaps as possible. Sprinkle with a little salt and pepper.
Add the tempeh in a single layer on top of the potato layer.
Spread around 1/2 half of the caramelized onions on top of the tempeh.
Add 1/3 of the sauce, then potatoes, salt and pepper, the last third of the sauce, and the rest of the onions. I always kind of press down to flatten and submerge everything into the creme.
Cover with aluminum foil and place in preheated oven. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes until the creme is no longer liquid and the potatoes are fork-tender when poked.
Cool for 10 minutes before serving.
Tempeh and Potato Casserole
Equipment
- 1 9×12 baking dish
- high-speed blender I have a refurbished VitaMix, but any good highspeed blender will work, the cashews will just need to be soaked for at least an hour in very hot water before blending.
Ingredients
Caramelized Onions
- 3 yellow or red onions sliced thin
- 1 Tablespoon vegan butter
- 1 teaspoon salt
Tempeh and Potatoes
- 20 oz tempeh about 2 packages
- ¼ cup Braggs Liquid Aminos soy sauce or extra vegetable broth is fine
- 2 cups vegetable stock
- 4 cloves garlic smashed
- 5 medium-sized potatoes, sliced longways into quarter-inch ovals I used white potatoes, but I love it just as much with sweet potatoes.
Cashew Creme
- 1 cup raw cashews soaked in hot water for up to an hour discard water after soaking
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 2 cups water
- garlic cloves reserved from tempeh broth
Instructions
- Set your oven to 425 degrees Fahrenheit
- Set a large cast iron or stainless skillet over low heat. Add the butter, sliced onions, and salt. Stir frequently as you prepare the rest. Refer to notes above on caramelizing onions. This is a low and slow process, but worth it!
- Slice each block of tempeh in half longways so you now have four thin pieces. Place all broth ingredients (Braggs, vegetable stock, and garlic) into a large saucepan. Add your sliced tempeh into the pot, and set over medium-high heat. Allow to simmer for about 10 minutes.
- While your onions and tempeh are cooking, slice the potatoes. Cut about a quarter-inch off the bottom (widest end) of your potato to make a stable base. Cut the potatoes into slices about one-quarter-inch thick. Set aside.
- Remove the garlic cloves from the tempeh broth and add to a blender along with the rest of the Cashew Creme ingredients. Blend until completely smooth.
- Time to assemble! Lightly oil the bottom and interior sides of the 9×12 baking dish.
- Add 1/3 of the cashew creme. Layer half of the potatoes in a single layer trying to have as few gaps as possible. Sprinkle with a little salt and pepper.
- Add the tempeh in a single layer on top of the potato layer.
- Spread around 1/2 half of the caramelized onions on top of the tempeh.
- Add 1/3 of the sauce, then potatoes, salt and pepper, the last third of the sauce, and the rest of the onions. I always kind of press down to flatten and submerge everything into the creme.
- Cover with aluminum foil and place in preheated oven. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes until the creme is no longer liquid and the potatoes are fork-tender when checked. Cool for 10 minutes before serving.
Notes
- To decrease active cook time, I often make huge batches of caramelized onions and store them in a ziplock bag in the freezer. When I need some extra love in a dish, I break off a piece and warm it up on the stove before using them in whatever I’m cooking.
- You can make this in advance, and simply cover it with aluminum foil and place the casserole in the refrigerator to bake the next day. Just make sure to bring it out to warm up a bit while your oven pre-heats.
- Raw unsalted cashews can be purchased in bulk at local grocery or co-ops. I buy them for about 9 dollars a pound.
