Eat Hearty With Our Vegan, Gluten-Free Tempeh and Pasta Casserole

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Sometimes, you just long for comfort food — something to fill you up and make you feel satisfied. But you don’t want to indulge your cravings with meat, gluten, or dairy. Fortunately, there are ways of enjoying a meal that will quell your appetite without sacrificing your animal friends.

Our vegan, gluten-free casserole is so satisfying that you won’t miss the gluten or the animal products! And it’s a cinch to make, requiring less than thirty minutes of your time. Such a good meal for the waning days of summer, when the temperatures might be getting a bit chilly.


1 tablespoon olive oil
1 medium white or red onion, diced
1 package (about 8 ounces) tempeh
6 medium tomatoes, chopped
2 garlic cloves, minced
1 tablespoon fresh or dried rosemary
1/4 teaspoon sea salt (for casserole)
1/4 teaspoon black pepper
1 cup raw cashews, soaked overnight and then drained
1/2 cup unsweetened almond or oat milk
3 cups cooked gluten-free pasta
1 teaspoon dried oregano
1 teaspoon rice vinegar
1/4 teaspoon sea salt (for cashew topping)
2 tablespoons vegan parmesan (optional)
extra olive oil to sprinkle on top


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And now back to our recipe!

Heat the olive oil on your stovetop in a large pot. Add the chopped onions and fry lightly for about 2-3 minutes until they become translucent.

Add the tempeh, garlic, and rosemary. Continue frying for about 5-10 minutes until the tempeh starts to turn brown.

Add the tomatoes, salt and pepper. Cover the pot and continue to cook for about 10 minutes. Be sure to stir it occasionally.

Boil the noodles. As they’re boiling away, prepare the cashew cream topping by putting the cashews, 1/4 teaspoon sea salt, and oregano into your blender or food processor. Combine thoroughly until your mixture attains a creamy texture.

Add the almond or oat milk to your tempeh concoction. Bring it to a boil, turn it down, and let it simmer for about 5 minutes, until the liquid begins to dissipate.

Drain the cooked pasta noodles and add them to the pot with the tempeh mixture and the rice vinegar. Stir briefly, then transfer the mixture to a large baking pan. Drizzle the cashew mixture over the top, and add the vegan parmesan if desired. Sprinkle a bit of olive oil on the surface.

Bake at 475 degrees for about 5-10 minutes until the cashew mixture begins to turn brown. Remove from the oven and dig in!

We enjoyed this casserole with an arugula/cucumber salad, but it pairs well with almost any salad or vegetable. It’s hearty and can easily serve 6 people. Just cover leftovers and store them in your refrigerator for up to three days. This meal tastes great reheated! We hope you love it.

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