VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE
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
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
We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. It's topped with a crunchy golden-brown nut layer spiced with cinnamon.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
- Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
- For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
- Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.
GOLDEN POTATO CASSEROLE
Make and share this Golden Potato Casserole recipe from Food.com.
Provided by Chef 920429
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes and cook until tender (about 20 minutes).
- Drain,cool until easy to handle.
- Peel potatoes& grate coarsely, and combine with the next 6 ingredients.
- Turn into a well-buttered 9-by-i3 inch baking dish.
- Smooth top,sprinkle with bread crumbs which has been combined with melted butter.
- Now tricky part,know your oven--every one is different.
- I cook this in mine 40 minutes at 350*.
Nutrition Facts : Calories 878.1, Fat 54.6, SaturatedFat 34.1, Cholesterol 141.9, Sodium 635.7, Carbohydrate 70.2, Fiber 8, Sugar 4, Protein 29.7
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