Vegetarian Shipwreck Casserole Recipe

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Vegetarian Shipwreck Casserole
My mother at all times had just a few recipes that she’d make on a regular basis after I was rising up. There was Tacky Beef Casserole, which is fairly self-explanatory. Cheese. Buddig Beef. Potatoes. Toast. After which there was Hen a la King, the one means I’d ever eat peas (even when I’d choose the rooster out). However one of many recipes that at all times stands out in my reminiscences is Shipwreck.

Shipwreck, my mother instructed me, was named such as a result of it was all that folks needed to eat after their ships wrecked. Naturally, anytime my mother would make it, I’d think about Pilgrims on a tropical island, cans of Campbell’s soup and baked beans in hand, getting ready to make a casserole over a camp fireplace. I had an energetic creativeness, you see. (I additionally had two imaginary associates named Pleasure and Area—Pleasure after the dish cleaning soap and Area after Marshall Fields. By the way, Area appeared precisely like Joyce DeWitt from Three’s Firm.)

Vegetarian Shipwreck Casserole
Anyway! After I did a vegetarian casserole problem with Valerie from Eclecticisms, I challenged her to make a vegetarian shipwreck casserole. It sounded so good and introduced again so many heat and fuzzy reminiscences that I simply needed to attempt to make it myself. The credit score for this recipe goes to Valerie (with just a few slight changes from yours actually), and you’ll examine her expertise making it right here.

I do know this recipe sounds somewhat bit weird, however belief me, it’s actually good. (You do belief me, proper?) My husband, not a fan of baked beans, was actually skeptical, however I transformed him.

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Vegetarian Shipwreck Casserole

Vegetarian Shipwreck Casserole Recipe

A vegetarian model of Shipwreck Casserole, made with crumbled tempeh instead of floor beef.

  • Prep Time: 20 minutes
  • Prepare dinner Time: 1 hour
  • Complete Time: 1 hour 20 minutes
  • Yield: 6–8

Components

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 (Eight oz) packages tempeh, crumbled
  • salt + pepper, to style
  • cooking spray or oil mister
  • 2 giant baking potatoes, thinly sliced
  • 1 (14 oz) can of vegetarian baked beans
  • 1 (10 oz) can of condensed tomato soup

Directions

  1. Preheat oven to 375°F.
  2. Warmth oil in a big skillet over medium-high warmth. Saute onions till softened and simply starting to brown, about Eight minutes, stirring usually. Add tempeh and cook dinner till golden brown. Season with salt and pepper to style.
  3. Spray a 9 x 11 baking dish with cooking spray or oil and layer potatoes on the underside, overlapping. Season with salt and pepper to style.
  4. Cowl potatoes with tempeh combination. High tempeh layer with baked beans and high baked beans with tomato soup.
  5. Bake uncovered for about 1 hour or till browned.
About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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