Tempeh Loaf (Vegan, Gluten Free, and Oil Free)

Tempeh Loaf

Serves 6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Allergy Soy
Dietary Gluten Free, Oil Free, Vegan
Meal type Main Dish


  • 1 package tempeh, grated (8 oz)
  • 1 cup rolled oats
  • 2 tablespoons milled flax seed
  • 2 tablespoons whole wheat flour (or gluten free flour)
  • 1 tablespoon dried parsley
  • 2 teaspoons poultry seasoning
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 carrots, sliced
  • 8oz baby bella mushrooms, quartered
  • 1 can tomato sauce (8 fl oz)
  • 2 tablespoons tamari (soy sauce)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon Dijon mustard


1. In a large mixing bowl, combine grated tempeh, rolled oats, milled flax seed, whole wheat flour, poultry seasoning, and dried parsley. Set aside.
2. In a food processor, combine onion, celery, carrots, and mushrooms. Pulse until finely chopped, but not mush.
3. Add vegetable mixture to tempeh and oat mixture.
4. Add liquid ingredients and stir until well combined.
5. Line a loaf pan with parchment paper. Spoon mixture into lined pan and press to form a loaf.
6. Bake at 350 degrees for 1 hour. Let sit 10-15 minutes before serving.
7. Serve with gravy or ketchup.

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