Creamy Dijon Tempeh & Spinach Casserole

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This casserole was so good I’m still thinking about it. 

Kyle and I fought over the leftovers (meaning I made him promise he’d let me have them and he begrudgingly agreed).

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What can I say, it was goooood.

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I have lots of ideas for ways to tweak it, but in truth, I don’t think I’ll end up doing anything different the next time around because I don’t wanna mess with perfection.  That said, I have a feeling it’ll make it’s way into repeat line of the dinner rotation so maybe down the road I can start trying new twists. 

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I served Kyle’s portion up over couscous (made in the rice cooker).

Mine was scooped atop a sweet potato.

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Part of the reason this dish is so awesome, aside from the taste, is that it’s an easy dish to make.  Great for people who don’t have time.  I swear I’m going to have to start a separate tab on HHH for the supermom recipes (not that you have to be a mom to make them).

Creamy Dijon Tempeh & Spinach Casserole [lactose free, vegetarian, gluten free]

Ingredients:

  • 2 8 oz. tempeh, cubed (make sure it’s GF if that matters to you, I used Lightlife)
  • 3 large handfuls of spinach
  • 1 cup lactose free sour cream (I used Green Valley organic)
  • 4 tbsp stone ground dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp garlic infused olive oil
  • salt & pepper (to taste)

Directions:

Pre-heat oven to 400 degrees.

Combine sour cream, mustard, lemon juice, and olive oil.  Then toss in cubed tempeh and mix until it’s coated.  Next add in spinach and, again, toss until coated.  Then pack into a large glass baking dish.  Salt & pepper on top.

Bake for 25 minutes on 400 degrees.

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FYI, I used an oven safe tupperware that holds 6 cups.  I’m not sure of it’s dimensions but I think it’s 7×7 inches.  I think an 8×8 inch baking dish would work but keep your eye on it at around 20 minutes just in case the baking time needs adjusting on account of it being more shallow.

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SO.  GOOD. 

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Notes:

I bet adding rice or quinoa in as well would be awesome.  May need to up the creamy dijon sauce.  Spinach could be swapped for kale or another green.  More veggies could be added in.  There’s no rules!

If you don’t have access to Green Valley organic lactose free sour cream, you should (a) ask your local health foods store to get it because it’s freakin’ amazing or (b) try plain greek yogurt in it’s place.  For a vegan version, you could use coconut or almond yogurt.

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I’ve never had sour cream like this before.  I think it’s what makes the recipe so good.  Do yourself a favor and don’t use low fat or non fat varieties.  This stuff is THICK (like really thick) and amazing.

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So yeah, you should make this.

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25 thoughts on “Creamy Dijon Tempeh & Spinach Casserole

  1. Becky

    I made something similar with cooked ground turkey instead of tempeh and added cooked spaghetti squash. Twas delish!

  2. Karen

    Awesomesauce. I need another casserole in my portfolio of “supermom” dishes – things that I can assemble quickly and have heaping leftovers (like your enchilada dish that I’ve turned into a massive casserole as well.)

    Katie – I think chicken would be an excellent addition. Trader Joe’s sells some already broiled and chopped (frozen) that I’ve been meaning to try for my particularly busy weeks. Also navy beans.

  3. Alexis @ Hummusapien

    Okay…you know I was excited for this recipe. I just made it and it’s freaking amazing! It couldn’t have been easier to throw together. I cut the recipe in half (used only one block of tempeh) and used Greek yogurt instead of sour cream. I’m totally gonna make this all the time now. YUM!

  4. betsy shipley

    We produced Betsy’s Tempeh in Mich. for 9 1/2 years way back when no one knew about tempeh–mid 80’s. After retiring and making tempeh for ourselves, many former customers asked us why our tempeh was the best. So we set up a web site showing our easy method for making tempeh at home. makethebesttempeh.org
    I continue to invent tempeh recipes and actually have them in a file! So if anyone wants a few more ideas, let me know and I can zip them to you.
    betsy shipley

  5. Emily

    Ahhh YAY! Mine is in the oven right now and it smells amazing! I was almost tempted to just eat it raw/cold…? I’m weird.
    I halved the recipe and used one block of tempeh (since it’s just for me) but I made sure to pick up the lactose-free sour cream for it. I feel like it’s going to make all the difference!

    Thanks, Elise!

  6. Ttrockwood

    Ooooohh!! This reminds me of those canned cream of processed crapola casseroles from my childhood- only 1000xs better!! Making this tonight, but adding some sauteed mushrooms in an homage to that cream of mushroom soup….

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  8. Annie

    In the oven right now! I added dill, arugula, and chickpeas and am about to smother that shit with sriacha!! Thanks for the recipe.

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  12. Cailee Anello

    Just made this but subbed the sour cream for vegenaise because it’s what I had on hand. Also added a bit of shredded monterey jack cheese to use it up. Turned out AMAZING!!!

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