How do I ensure the tempeh bacon gets crispy?

The tempeh strips are brushed with liquid smoke and maple syrup, then baked at 425 degreesF for 15 minutes, which helps them achieve a savory, crisp texture.

What's the best way to fry the onions without burning them?

Fry the sliced onions in a skillet with a bit of oil for about 5 minutes until they are browned, but be really careful to watch them closely to prevent burning.

What is the correct layering sequence for this casserole?

Start with a thin layer of the dressing, then add a layer of zucchini slices, followed by tempeh bacon, then onions. Repeat this sequence, adding more sauce between each layer.

How should I store leftover Tempeh Bacon Zucchini Casserole?

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

9 years ago

Tempeh Bacon Zucchini Casserole
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Tempeh Bacon Zucchini Casserole [Vegan, Gluten-Free]

Dairy Free

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.

Ingredients You Need for Tempeh Bacon Zucchini Casserole [Vegan, Gluten-Free]

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

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How to Prepare Tempeh Bacon Zucchini Casserole [Vegan, Gluten-Free]

Throw all of the ingredients fo the dressing into a food processor and mix them together, then set the dressing side.
Prepare a baking sheet with parchment paper.
Distribute the zucchini slices and season them with salt and pepper.
Add the tempeh strips to the same or another baking sheet, brush them with Liquid Smoke and maple syrup.
Bake both vegetables at 425°F for 15 minutes.
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.
Make the topping by throwing the cauliflower, gluten-free breadcrumbs, and the nutritional yeast together to make the topping.
Start with spreading a thin layer of the dressing on the bottom of the baking dish.
Then add a layer of zucchini slices, tempeh bacon, then onions.
Add some sauce, and repeat the zucchini, tempeh bacon, onions, sauce sequence.
When you are done with the assembly, use a spatula to gently push down on the casserole.
This will help hold the layers together better.
Finishing it off by sprinkling the topping over the top of the casserole and bake for 15 minutes at 425°F.