4.8 from 15 votes
Vegetarian Shipwreck Casserole
A vegetarian version of Shipwreck Casserole, made with crumbled tempeh in place of ground beef.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 –8
Calories: 84 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 8 oz packages tempeh, crumbled
- salt + pepper to taste
- cooking spray or oil mister
- 2 large baking potatoes thinly sliced
- 1 14 oz can of vegetarian baked beans
- 1 10 oz can of condensed tomato soup
Instructions
- Preheat oven to 375°F.
- Heat oil in a large skillet over medium-high heat. Saute onions until softened and just beginning to brown, about 8 minutes, stirring often. Add tempeh and cook until golden brown. Season with salt and pepper to taste.
- Spray a 9 x 11 baking dish with cooking spray or oil and layer potatoes on the bottom, overlapping. Season with salt and pepper to taste.
- Cover potatoes with tempeh mixture. Top tempeh layer with baked beans and top baked beans with tomato soup.
- Bake uncovered for about 1 hour or until browned.
Cup of Yum
Nutrition Information
Calories
84kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
6mg
(0%)
Potassium
328mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
15mg
(17%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6–8
Amount Per Serving
Calories 84
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 6mg | 0% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.