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Tempeh Loaf with Mashed Potatoes & Gravy Recipe

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Tempeh Loaf with Mashed Potatoes & Gravy

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Tempeh Loaf:
2 8 oz package Tempeh, cubed
2 tablespoon olive oil
1 medium yellow onion, diced
3 stalks celery, diced
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1/2 cup walnuts, chopped
1 cup whole grain breadcrumbs
1 cup dried oats
1/4 cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped (or substitute 1 teaspoon dry)
2 tablespoons fresh sage, chopped (or substitute 1 teaspoon dry)
Freshly ground sea salt and black pepper to taste
1/2 cup ketchup
Mashed Potatoes:
1/4 cup vegan Earth Balance butter
1 cup unsweetened non-diary milk or cream
1/2 teaspoon sea salt
Mushroom & Onion Gravy:
1 tablespoon olive oil for sautéing the onion
1 medium yellow onion, sliced into thin slivers or half-moons
8 ounces mushrooms, chopped
3 cloves garlic, minced
4 cups vegetable stock
1/4 cup nutritional yeast
1/4 cup Tamari
1/4 cup fresh parsley, chopped
1 tablespoon fresh sage, chopped
Fresh ground black pepper and sea salt to taste


  1. Preheat the oven to 375 degrees, lightly oil the inside of two loaf pans and set aside.
  2. Heat a medium saucepan with a steamer basket and steam the cubed tempeh for 15 minutes on medium high heat. Transfer to a large mixing bowl, use a masher to crumble the tempeh and let cool.
  3. Prepare and dice all the vegetables. Heat a large skillet with two tablespoons of olive oil. Add the onion, celery, carrots, and bell peppers, cook on medium high for five minutes stirring to cook evenly. Add the minced garlic and continue cooking an additional two minutes. Transfer the vegetables into the mixing bowl with the crumbled tempeh. Stir in the walnuts, breadcrumbs, oats, parsley, oregano, and sage, season with salt and pepper.
  4. Divide the mixture and press it into the two prepared loaf pans. Shape a shallow channel down the middle of each loaf, fill it with ketchup then carefully cover with foil and bake at 375 degrees for 45 minutes. Remove the foil and continue baking for an additional 15 minutes or until the loaves begin to brown. Remove them from the oven and let them cool about 20 minutes before serving.
  5. While the loaves are baking return to heat the large skillet on medium high with a tablespoon of olive oil. When the oil is hot add the onions and cook stirring frequently. Turn the heat down to medium and continue cooking and stirring for about 10-12 minutes or until all the onions begin to soften and caramelize. Stir in the garlic and chopped mushrooms, continue cooking 2-3 minutes then add the vegetable broth, nutritional yeast, tamari, parsley and sage.
  6. To thicken the gravy combine the brown rice flour and olive oil in a small bowl to make a roux. gravy. Pour the roux into the gravy and stir, simmer about 10 minutes to thicken. Add a small amount of additional brown rice flour to thicken if needed. Season with freshly ground sea salt and black pepper. Cover and keep warm.
  7. Peel and cube the potatoes. Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are fork tender, about 12 – 15 minutes. Remove the basket of potatoes from the pot and set aside. Drain the water and return the potatoes to the warm pot. Add the non-dairy butter and unsweetened non-dairy milk or creamer. Use a masher to combine the ingredients, mash until smooth. Season with salt and pepper, and serve hot with the gravy, warm tempeh loaf, and a side of steamed vegetables.
  8. Note
  9. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Dinner
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