Now, I wouldn’t say this meal was bad per say. But I don’t know if I would call it good.
I’d call it strange. Definitely unique. Even a bit … weird. And that takes a lot for me.
On my quest to use the second random pack of tempeh in my fridge and trying to incorporate more vegetarian meals, I found this recipe and needless to say – I was intrigued. And rightfully so.
8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1 teaspoon garlic powder
1/4 teaspoon paprika
1 1/4 cups water
1 cup plain soymilk
3/4 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon dijon mustard
1/2 teaspoon paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons red miso
1 pound sweet potato
1/2 pounds red potatoes
black pepper, to taste
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 5 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 into a bowl and using a stick blender, blending until completely pureed.
Preheat the oven to 400F. Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes. Slice them 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 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.
Wow, right? Well, when I saw it, I knew I had to try it. I know how to take one for the team.
Start by marinating the tempeh.
Slice the potatoes.
Make the Huz prep the sauce.
Pour sauce over the casserole.
Give it a healthy dose of black pepper.
Hold your breath!
Consensus? Kinda weird. But not bad. I thought it was a tad salty for my sensitive palate and I had a hard time places the flavors. If you didn’t know what went in to it, you would have no idea. The tempeh got a bit lost but I am definitely excited to try the sauce aspect in other casserole as a dairy-free-friendly option like in a tuna casserole or chicken divan. I liked how thick the sauce was and it held together nicely.
And now, the giveaway!
So you can make your own Golden Potato and Tempeh Casserole or an array of other things (like amazing soups), I am giving away an immersion (aka hand) blender.
And knowing me, you will probably get some other super fun local goodies and treats in the package from yours truly! Now that is priceless!
To enter, leave a comment below with a recipe you want to try out an immersion blender on.
Feeling super greedy? Follow me on Twitter and give this post a shout out! (Don’t forget to cc me on it so I can track it!)
I will randomly select a winner from all the entries and announce the winner on Friday, January 21st.
Ready, Set, Go!