Tempeh Casserole Recipe - Vegan Family Recipes

Tempeh Casserole

Course Vegan
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Makes 6
Author Vanessa


  • 1 tablespoons Olive Oil
  • 1 medium White or Yellow Onion diced
  • 7 ounces 200g Tempeh (diced)
  • 2 Garlic Cloves crushed
  • 1 tablespoon Fresh Rosemary can use dried if needed
  • 6 medium Tomatoes roughly diced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon fresh cracked Pepper optional
  • 1 cup unsalted whole Cashews
  • 1/4 teaspoon Salt
  • 1 teaspoon dried Oregano
  • 1/2 cup Unsweetened Almond or Oat Milk
  • 3 cups Whole Wheat Shell Pasta cooked
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Olive Oil


  1. Heat olive oil in a medium sized stockpot over medium heat. Add diced onions and saute for 2 minutes. Add diced tempeh, garlic, and rosemary. Saute for about 3 minutes until tempeh is lightly browned and garlic becomes fragrant.
  2. Toss tomatoes, 1/4 teaspoon salt, and pepper into stockpot with tempeh. Cover stockpot and cook for 10 minutes while stirring occasionally.
  3. Preheat oven to 475 F (245C).
  4. Prepare cashew cheese by pulsing cashews, 1/4 teaspoon salt, and oregano in a food processor until it become thick and creamy. Set aside.
  5. Add almond or oat milk to tomatoes, bring to a quick boil. Reduce heat and simmer for 3-5 minutes until mixture slightly thickens.
  6. Stir in cooked pasta shells and white wine vinegar to tomato-tempeh mixture.Pour into a large baking dish or casserole and sprinkle with crumbled cashew cheese. Drizzle with olive oil and bake on middle rack of oven for 5 minutes until bubbling and cashew cheese has browned.
  7. Remove from oven and serve hot.

Recipe Notes

1) For those sensitive to gluten use gluten free pasta and check your tempeh packaging label to ensure it is gluten free. 2) Tempeh casserole works well with different pasta shapes (spaghetti and linguine not so much).