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Quick and Comfy: Italian Squash and Tempeh Casserole

Casseroles are perfect for bringing to dinner parties this holiday season. Not only are they hearty, but they can also be a complete meal with all your necessary ingredients for good health. Today, we will incorporate tempeh with vegetables so we can get our carbohydrates, our protein, and many of our vitamins in one simple dish.

Italian Squash and Tempeh Casserole

  • 5 Italian Squashes
  • 5 potatoes
  • 1 small onion
  • Tempeh
  • 1 can tomato sauce
  • Vegetable broth
  • 1 tablespoon olive oil or vegetable oil

Cut up the potatoes, onions and tempeh into one inch chunks. Feel free to cut into smaller bits if you want. I think one inch chunks are perfect bite-sizes.

Then, add oil to saucepan. Add onions and tempeh, after the onion has become translucent. Stir until tempeh and onions are golden.

Then, add chunks of potatoes and stir them.

Finally, we add our final bit of vegetables by including the Italian squash. Stir the mixture and add tomato sauce and vegetable broth to cover the mixture with liquid.

Lastly, you cover the mixture until it is cooked.

I like to serve this dish with some lovely white rice, but brown rice or quinoa can also work as complementary dishes to this one!


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