Jarlsberg Tempeh Casserole

Comforting, hearty, and packed with flavor, this Jarlsberg Tempeh Casserole is a wholesome twist on classic comfort food. Featuring nutty tempeh, vibrant vegetables, and fluffy quinoa, this dish is bound together with the creamy richness of shredded Jarlsberg cheese and a touch of Dijon mustard for a tangy kick. Topped with golden breadcrumbs and melty cheese, this casserole boasts a satisfyingly crispy crust that contrasts perfectly with its velvety interior. Perfect for weeknight dinners or make-ahead meal prep, it’s a vegetarian recipe that’s both nutritious and indulgent. Serve it as a stand-alone main or pair it with a crisp side salad for a balanced and delicious meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 ounces Tempeh
• 2 cups Jarlsberg cheese, shredded
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 3 cups Baby spinach
• 2 cups Cooked quinoa
• 1 cup Vegetable broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Breadcrumbs
• 2 tablespoons Parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish with olive oil or cooking spray.

Step 2

Cut the tempeh into cubes and steam it for 5 minutes to reduce its bitterness. Set it aside to cool slightly.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and the onion is translucent, about 3-4 minutes.

Step 4

Add the diced carrot and zucchini to the skillet, cooking until just tender, about 5 minutes.

Step 5

Stir in the baby spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.

Step 6

In a large mixing bowl, combine the cooked tempeh, quinoa, vegetable mixture, shredded Jarlsberg cheese (reserving 1/2 cup for topping), vegetable broth, Dijon mustard, dried thyme, salt, and black pepper. Mix well to combine.

Step 7

Transfer the mixture into the prepared casserole dish, spreading it out evenly.

Step 8

Top the casserole with the reserved Jarlsberg cheese and breadcrumbs for a crispy, golden topping.

Step 9

Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.

Step 11

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	1614.5 grams (1614.5g)

Amount per serving	% Daily Value*
Calories	2402

Total Fat 133.80g	172%
Saturated Fat 54.00g	270%
Polyunsaturated Fat 3.40g
Cholesterol 200mg	67%
Sodium 5492mg	239%
Total Carbohydrate 180.80g	66%
Dietary Fiber 23.40g	84%
Total Sugars 21.40g
Protein 136.00g	272%

Vitamin D 48IU	240%
Calcium 2127mg	164%
Iron 20mg	109%
Potassium 3027mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 22.0%

Carbs: 29.3%