Golden Potato and Tempeh Casserole + A Giveaway

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.

Tempeh Ingredients:
8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1 teaspoon garlic powder
1/4 teaspoon paprika

Sauce Ingredients:
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.


Start layering.


Pour sauce over the casserole.


Bake it.

Give it a healthy dose of black pepper.


Hold your breath!


Golden, indeed!


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 greedy? Get another entry by “Like”ing Leftovers For Lunch on Facebook and leave some love on the page.

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!


35 Responses

  1. i would love to make hummus! or green smoothie~

  2. I’d love to try it on this tempeh casserole recipe – it sounds finger licking good!

  3. colourful delicious

  4. That does look interesting. Two things: I’ve been reading this site for a while now and made the mushroom stroganoff recipe. It was so good. I love the flavor of beef stroganoff, but the beef always gave me the heebie jeebies. The mushroom was a great substitute.
    I would use the blender to make fresh (and small) batches of salsa and salad dressings.

  5. I’d love to use one to make soups 🙂

  6. I still don’t know what Tempeh is…

  7. when I first had tempeh, I was expecting something like tofu; surprise! it wasn’t like tofu :)). I like it now but it is not a regular ingredient for us cause sadly no shop is selling it in this part of the world. and because we are so far, we can not compete for this lovely hand blender (shipping will cost more than the blender itself :).

  8. I want to make soup! I use my food processor to blend soup but I think this’ll be a lot easier.

  9. I saw a recipe on the chic life you might enjoy, tempeh shepherds pie!
    I would love an immersion blender to make soups, particularly a healthy version of a creamy tomato basil!

  10. I’ve been really wanting to make my own bisque. Tomato Bisque, crab bisque….mmmm

  11. I follow you on twitter! 🙂

  12. I’d love to have a handy blender for my soups and dips. Its a pain lugging out the full size blender when cooking for one!

  13. looks yummy as usual 🙂 love those blenders – mine acually broke a while back – just haven’t gotten a new one.

  14. Points for this recipe … I am thinking the ingredients are so different and the treatment of the tempeh brings a lot of flavor. It’s certainly worth a try!

    As for the handblender, mine broke a while ago so now it’s not a hand blender … it’s a hands blender, as I have to hold the plastic mount in place in order to use it. Can I use a new one? Yupper!

  15. I would love to use this on soups! I used to have one but it cracked and died (it was many decades old passed down from my mom).

  16. creamy butternut squash soup.. yummm

  17. I want to make a spicy tomato bisque!

  18. Wow – I love trying new recipes, but I don’t think I could do the tempeh casserole. I can think of 10 things I would use this for – a smoothie sounds pretty good right now.

  19. I would totally use it to make my oatmeal realllllllly creamy!!!!!!!!!! blended oats 🙂 With peanut butter!

  20. LOL!I am an avid follower but very little of what you make is something I could get the “huz” and kids to even try.I live through you vicariously and I’m looking forward to buying your cookbook when it comes out.With humor, love and glossy color photos!
    You’d have to tell me what to do with the blender you’re giving away but it looks like fun!

  21. I don’t know why, but Tempeh intimidates the hell out of me!

  22. Man! I would love one of these!! I have had my eye on one for a while now, but this year has really made me wish I had made the plunge. I have always been a soup fanatic, especially in the cold months. This year I have been experimenting even more. Just yesterday, I made tomato bisque. It would have rocked to have this.

  23. I’m a college girl trying to prevent the innevitable weight gain…so if I won the blender I would make my roommates and I all sorts of healthy dressings and soups 🙂 I’d love it!

  24. I’ve never owned one, but I do love me some soups! I’d be inclined to make your pumpkin & black bean soup for sure!

  25. Came across your blog fairly recently as I was looking for recipes that would be easy to eat for dinner and take to work the next day for lunch — I would love to have an immersion blender for soups and smoothies. I use the regular stand-up blender I got from my parents when I went to college, and they got it for their wedding almost 30 years! My favorite pureed soup recipe: the golden cheddar soup out of Moosewood Cooks at Home.

  26. I would love to try it our on Strawberry Soup or the Baked Potato Soup I saw on Smitten Kitchen this morning!

  27. I am trying to eat mostly raw and my kitchen is pitifully under qualified for such an endeavor. I would probably use this for making dressings and dips for fresh veggies.

  28. rdwebs2011 likes you on facebook and left ya some luv

  29. I follow you on twitter and tweeted about this post!

  30. I super-dee-dooper want an immersion blender! I would use it to make soups– I only have a mini food processor so attempting to puree anything is a HUGE hassle.

  31. I “liked” ya on FB. 🙂

  32. An immersion blender…yes please!

    We don’t even have a food processor ’round here, and I’ve been dying to make hummus, among other things!

  33. Follow you on Twitter, and re-tweeted 🙂

  34. It would help making sauces

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