I don’t normally post two days in a row (let alone post a recipe two days in a row), but once I laid mouth on this little slice of heaven, I figured it would be cruel and unusual to make you wait. And let’s face the facts… we’re all kind of over food blogs by the time Friday rolls around.
Though I can’t say cooking is the last thing I want to do when I get home (cough cough…working out), it definitely ain’t the first. I’m all about dumping a smorgasbord of goodies in a dish, throwing it in the oven and calling it a meal. But that kind of happens…. ummmmm oh ya, NEVER.
So when I saw Elise’s recipe for Creamy Dijon Tempeh and Spinach Casserole that called for dumping like five things in a bowl and calling it a night, I was like whaaaaaaaa?? I want. I need. Like is this even real life?!
I made it the day she posted it and it surely didn’t disappoint. I made a few changes based on what I had on hand, including ditching the sour cream for Greek yogurt and leaving out both the lemon juice and olive oil. Even with the changes, it tasted freaking fabulous and literally took 5 minutes to make. I knew I had to make my own version. Oh hiiiiii casseroooooole….I lurve you.
Most of my recipes are not the kind you can just throw together in a couple minutes. Sorry my dudes. I wish I was more flybytheseatofmypants, but I’m really not. Usually they involve some sautéing and some separate bowls. Not this time friends. Thanks to Elise’s inspiration, this creamy casserole only requires one bowl and NO cooking.
The only ingredients that are totally necessary are the salsa, yogurt, spices and tempeh. Don’t buy the cheap salsa either, considering the salsa is providing the main flavor here. Go big or go home! The corn (I used the roasted kind from Trader Joe’s…best decision ever), peppers, green onions and spinach are just me trying to make this as packed with veggies as possible. They definitely add some serious texture and flavah flave, but you can easily use other veggies or simply whatever you have on hand.
I’m willing to bet most of you have Greek yogurt and salsa in your fridge. The tempeh may be another story. I get mine at Trader Joe’s and I’m pretty much obsessed with it. It’s an amazing minimally processed form of vegetarian protein that’s also loaded with fiber, made simply from organic fermented grains and soybeans. Sounds narsty, tastes amaaaaze. Just trust me on this one, okay? Hey tempeh lovers…back me up in the comments mmmmmk?
Promise me one thing. Promise me that if you make this (which you must), you’ll eat it with tortilla chips and avocado on top. This would also be ridiculously good stuffed in a fat taco shell. Match.made.in.heaven.
Creamy Mexican Tempeh Veggie Casserole
–inspired by this Creamy Dijon Tempeh and Spinach Casserole
Prep Time:
Yield:
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PinIngredients
- 3/4 cup salsa
- 1/2 cup plain Greek yogurt
- 1/2 tbsp hot sauce (such as Frank’s, not Tabasco)
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 cup spinach, chopped
- 1/2 bell pepper, chopped
- 1/3 cup frozen corn (I used Trader Joe’s roasted corn)
- 1/4 cup chopped green onions
- 1 8oz package of tempeh, chopped into small cubes
- Avocado, for topping
Instructions
- Pre-heat oven to 400F. Spray a medium-sized glass baking dish (I used a 6 inch, 4 quart round glass Tupperware) with cooking spray and set aside. You could also double the recipe and bake it in an 8×8 in baking dish.
- In a large bowl, stir together salsa, Greek yogurt, hot sauce, garlic, cumin and pepper.
- Stir in peppers, corn, spinach and green onions.
- Fold in cubed tempeh and stir to combine.
- Bake for 25 minutes.
- Serve garnished with cubed avocado and a sprinkling of cheddar cheese, if desired.
Hannah @ CleanEatingVeggieGirl says
This sounds AMAZING, especially since I am HOOKED on tempeh!
Alexis says
I knew you’d love this one, Hannah! Let me know if you try it. I’m telling you…it’s bomb.com.
Robyn @thereallife_RD says
hollllaaaaa for some tempeh. bookmarking this recipe, so easy!
I laugh out loud as read through your posts all. the. time.
“sorry my dudes” you’re killin’ me :)
Davida @ The Healthy Maven says
PINNED! This recipe looks amazing and you totally won me a 1 pot. I haven’t had tempeh in wayyyy too long.
Julia says
I want to lay mouth on this so hard, I can’t even begin to tell you! I love that this is something I can put together quickly after that pesky post-work workout and go to town. I promise to use uber awesome salsa! Amaaaaaazing!!
★★★★★
Alexis says
Girl you would luuuuuurrrvvveee this. I swear.
Holly @ EatGreatBEGreat says
I must be living under a rock or something because I haven’t tried tempeh either!!! Jeesh…I need to branch out a bit, huh!?! This certainly sounds delicious though!
Alexis says
Come out from under your rock and make this!!! You won’t be sorry…it’s seriously beyond humbelievable.
Jess @ JessieBear What Will You Wear? says
Well. I NEED to make this. My mouth is waterinnngggg
Alexis says
It’s SOOOO good. I’m eating it right now with a huge hunk of guacamole and I’m dying.
Kim @ BusyBod says
I haven’t made tempeh in ages! I kind of forgot about it… but since Mexican, minimal dishes, and minimal prep is basically my personal cooking heaven, this is definitely happening soon!
Alexis says
Well now you have a fab excuse to make it again!!
Christine @ Gotta Eat Green says
I’m loving tempeh lately. It is soo good and can really be added to anything. Not to mention it is a great source of protein! Thanks for the recipe!
Alexis says
Everyone has been saying they’re tempeh virgins…glad you’re already on board!
Arman @ thebigmansworld says
YUM! that looks so good- I must admit to being skeptical when I heard the word ‘creamy’ and ‘tempeh’ together as the few times I’ve eaten tempeh its been like a rock…not cool.
Alexis says
Rock hard tempeh is no friend of mine. This, however, is my BFF.
Khushboo Thadani says
YUM- you had at me salsa…what doesn’t it taste good with. I am willing to bet that smothering cardboard with salsa & topping it with avocado would make it taste delicious! On a non-casserole note, your posts ALWAYS make me laugh out loud, girl…I feel like I’m having a conversation with you (a really funny one for that matter)!
Alexis says
Cardboard and salsa sounds like an epic combo. Thanks for your super sweet comment, girl–it made my night! Sometimes I wonder if people even read the words I write. Not gonna lie….sometimes I scroll down to the recipes when I’m perusing blogs! #guilty #eeeeek #blogsarentforhashtags #sorry
[email protected] says
Hey Alexis. I found your blog through The Lean Green Bean. I know you gals are meeting tomorrow.:) Have fun!
I just want to say I love your recipes, writing style and I think you are gorgeous! I will definitely put this recipe on my Pinterest list to make.
I’ll follow your blog! Love it!!!!!!!!
★★★★★
Alexis says
Wellllll I’m super stoked that you found my little space, Olena! Your comment was beyond sweet–seriously made my night! You’re FAR too kind. I can’t wait to look at your blog! Happy weekend, friend :)
Mary @ Fit and Fed says
Tempeh is good stuff, I’ll back you on that. I don’t want to date myself here, but I guess I will— I’ve been cooking with it for 30 years. I know what you mean about how great it is to find a quick, healthy, low-mess entree like this. When you are cooking whole, healthy vegetarian meals it usually takes quite a bit of prep, even more if you’re trying to cook with any food sensitivities or allergies.
Jaimie says
Any suggestions on how to remove the dairy? Could you just mash up an avocado and stir it in (don’t know if it’d be better to do that before or after cooking though)? Blend up some soaked cashews? Something else?