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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Vegetarian Shipwreck Casserole

    Published: Apr 10, 2020 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Vegetarian Shipwreck Casserole
    My mom always had a few recipes that she'd make all the time when I was growing up. There was Cheesy Beef Casserole, which is pretty self-explanatory. Cheese. Buddig Beef. Potatoes. Toast. And then there was Chicken a la King, the only way I'd ever eat peas (even if I'd pick the chicken out). But one of the recipes that always stands out in my memories is her recipe for Shipwreck Casserole.

    Shipwreck, my mom told me, was named such because it was all that people had to eat after their ships wrecked. Naturally, anytime my mom would make it, I'd imagine Pilgrims on a tropical island, cans of Campbell's soup and baked beans in hand, preparing to make a casserole over a camp fire. I had an active imagination, you see. (I also had two imaginary friends named Joy and Field—Joy after the dish soap and Field after Marshall Fields. Incidentally, Field looked exactly like Joyce DeWitt from Three's Company.)

    Vegetarian Shipwreck Casserole
    Anyway! When I did a vegetarian casserole challenge with Valerie from Eclecticisms, I challenged her to make a vegetarian shipwreck casserole. It sounded so good and brought back so many warm and fuzzy memories that I just had to try to make it myself. The credit for this recipe goes to Valerie (with a few slight adjustments from yours truly), and you can read about her experience making it here.

    I know this recipe sounds a little bit bizarre, but trust me, it's really good. (You do trust me, right?) My husband, not a fan of baked beans, was really skeptical, but I converted him.

    Recipe

    Vegetarian Shipwreck Casserole Recipe

    Vegetarian Shipwreck Casserole

    A vegetarian version of Shipwreck Casserole, made with crumbled tempeh in place of ground beef.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: shipwreck casserole meatless, Vegetarian Shipwreck Casserole
    Servings: 6 –8
    Calories: 84kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 84kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 6mgPotassium: 328mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 15mgCalcium: 13mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Chickpea Pasta With Mushrooms
    Roasted Brussels Sprout and Grape Galette »

    Christmas Recipes, Holiday Recipes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews casseroles, comfort food, main dishes, Make it Meatless Series, potatoes, vegetarian recipes, winter

    Reader Interactions

    Comments

    1. BEadECLECTIC says

      April 12, 2011 at 1:31 am

      I have to admit, I was skeptical too, but it's sooo good!

      Reply
    2. Random Deals says

      April 13, 2011 at 2:48 pm

      Hi there! New follower from Boost Your Buzz. Would love it if you could come visit us at Random Deals. Thanks!

      Reply
    3. Texas Type A Mom says

      April 14, 2011 at 3:50 pm

      I have never heard of this before - meatless or otherwise. Your vision of Pilgrims with canned soups is hilarious!

      Reply
    4. April says

      April 18, 2011 at 3:27 pm

      I've never heard of this - sounds interesting!

      Reply
    5. booturtle says

      May 03, 2011 at 10:58 pm

      I'd never heard of Ship Wreck before. I made it your way tonight for dinner and I'm wondering if I did something wrong with the soup portion. It looked very unappetizing. I served it upside down to hide the "soup sheet" and everyone ate it. My middle son asked for thirds. Maybe I should've thinned the soup with water? Hmmmm. I took pictures so I may share on my blog. 😀

      Reply
    6. Sandy Sweeney says

      September 03, 2012 at 7:38 pm

      OK ... I put this together tonight. The components taste good so I'm hoping for excellent results. I covered and put in fridge and will cook tomorrow night. I know, it's 100 plus degrees in Dallas in August but I was intrigued - we'll eat it in the cool kitchen with a fan on 🙂

      I don't see where you recommended a temperature for the oven. 350 degrees F?

      Reply
      • Kiersten says

        September 03, 2012 at 8:02 pm

        Ack, I'm sorry about that! When I transitioned my recipes over to ZipList, I must have deleted the oven temperature. It's 375 degrees. 🙂

        I hope you like it! I know it sounds a little strange, but I swear it's good!

        Reply
        • Sandy Sweeney says

          September 04, 2012 at 9:19 pm

          This was better than I expected! It's not very pretty but it tastes good :). I think next time I will use half a can of tomato soup and half BBQ or maybe marinara. Thank you for sharing!

          Reply
          • Kiersten says

            September 04, 2012 at 9:21 pm

            No, it's not pretty at all! LOL! But I'm glad you liked it. 🙂

            Reply
        • Sandy Sweeney says

          September 04, 2012 at 9:20 pm

          One more question (sorry) did you drain your baked beans? Your results look more dry than mine. Thanks!

          Reply
          • Kiersten says

            September 04, 2012 at 9:22 pm

            No, I didn't drain the baked beans. It could be a difference in brand? I've noticed that some baked beans are soupier than others...

            Reply
    7. Mary says

      September 10, 2012 at 2:45 pm

      Making this tonight and may dare to put some pepperjack Daiya cheese shreds on top... will let you know!

      Reply
      • Kiersten says

        September 11, 2012 at 5:45 pm

        I hope it turned out well!

        Reply
    8. sailingfork says

      November 18, 2013 at 11:27 am

      Me and my wife made this recipe last night it was very hearty and delicious!

      Reply
      • Kiersten says

        November 18, 2013 at 7:38 pm

        I'm glad it was a hit! 🙂

        Reply
    9. Kate says

      January 07, 2014 at 8:50 pm

      I live overseas so finding tempeh is really difficult. Do you think I could add TVP instead?

      Reply
      • Kiersten Frase says

        January 07, 2014 at 8:56 pm

        I haven't cooked with TVP in at least 10 years, so I have no idea how I'd change the recipe to accommodate it, but that would definitely work. My mom used to use frozen soy meat crumbles too. 🙂

        Reply
    10. Hilary says

      April 02, 2014 at 8:59 pm

      I am making this tomorrow for a friend of mine who just had a baby and is vegan (there is a hungry husband and 8 year old to feed and naturally, my friend isn't ready to be standing in the kitchen all day to cook for them!) I would love to add some sort of green veggies into this. I was thinking spinach! I was going to pre-wilt it and then stick it between the tempeh mix layer and the baked beans. Thoughts?

      Reply
      • Kiersten Frase says

        April 03, 2014 at 7:06 pm

        I've made this with both kale and Swiss chard! So I'm sure spinach would work too. And that's exactly what I do--I wilt the greens, then stick them between the tempeh and beans. 🙂

        Reply
    11. Tara says

      April 05, 2014 at 5:48 pm

      I have just made this (in the oven as I type) and as everyone else a bit skeptical, it is my first time cooking with tempeh and it smelt a bit odd while cooking 🙂 and it got a bit dry in the pan and some got very brown. I used it all anyway. I hope this works and is a hit as I have just read the incorporating a greens layer so will definitely add a kale or chard layer next time.

      Reply
      • Kiersten Frase says

        April 07, 2014 at 7:18 pm

        I hope you enjoyed it! I agree, tempeh does smell a little bit weird when you cook it. 🙂

        Reply
    12. Sarah says

      October 08, 2014 at 5:49 pm

      I'm making the shopping list for this dish. Do you think it's possible to omit the temph for just sautéed veggies or mushrooms? temph is a bit high in calories for me. Will make it and let you know how it goes.

      Reply
    13. Sharon says

      February 05, 2024 at 4:00 pm

      5 stars
      I made this the other day. We don't eat tempeh, so I replaced that layer with fried onions and mushrooms. For beans we used a can of Maple style (being in Canada). I was skeptical, but we both loved it. My husband wants it once a week now!

      Reply
    4.80 from 5 votes (4 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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