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Tempeh Bacon Zucchini Casserole [Vegan, Gluten-Free]

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This casserole is the ultimate comfort food. It is full of tender zucchini, smoky tempeh bacon, and a delicious homemade dressing. This dish is perfect for having friends to dinner because it's easy to make and will feed an army.

Tempeh Bacon Zucchini Casserole [Vegan, Gluten-Free]

Ingredients

For the Sauce:

  • 1 cup vegan parmesan
  • 3/4 cup cashews, soaked
  • Salt and pepper to taste
  • 1/4 cup apple cider vinegar
  • 10 cloves garlic, peeled
  • 1/2 cup + 2 tablespoon Almond Milk

For the Casserole

  • 1 really large zucchini, sliced
  • 7 ounces tempeh, cut into strips
  • 1 tablespoon liquid smoke
  • 1 1/4 cups onions, sliced
  • 2 teaspoons maple syrup,
  • 1/2 cup nutritional yeast
  • 1 cauliflower
  • 2 handfuls gluten-free bread crumbs

Preparation

  1. Throw all of the ingredients fo the dressing into a food processor and mix them together, then set the dressing side.
  2. Prepare a baking sheet with parchment paper.
  3. Distribute the zucchini slices and season them with salt and pepper.
  4. Add the tempeh strips to the same or another baking sheet, brush them with Liquid Smoke and maple syrup.
  5. Bake both vegetables at 425°F for 15 minutes.
  6. While the zucchini and tempeh bacon are baking, fry the onions in a skillet with a bit of oil. Keep frying they until they are browned, but not more. This should take about 5 minutes. Be really careful not to burn the onions.
  7. Make the topping by throwing the cauliflower, gluten-free breadcrumbs,  and the nutritional yeast together to make the topping.
  8. Start with spreading a thin layer of the dressing on the bottom of the baking dish.
  9. Then add a layer of zucchini slices, tempeh bacon, then onions.
  10. Add some sauce, and repeat the zucchini, tempeh bacon, onions, sauce sequence.
  11. When you are done with the assembly, use a spatula to gently push down on the casserole.
  12. This will help hold the layers together better.
  13. Finishing it off by sprinkling the topping over the top of the casserole and bake for 15 minutes at 425°F.

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AUTHOR & RECIPE DETAILS


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Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.


 

 

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