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Tempeh No-Meat Loaf

tempeh no-meat loaf
It seems as though tempeh has been on the menu a lot lately. Out of the many vegetarian alternatives to meat, tempeh is by far my favorite! While tofu makes a great breakfast scramble and there is occasionally a time and a place for convenience items such as Gardein Chick’n strips that I recently used for my Southwestern Salad with Avocado Cilantro Dressing, tempeh gets it done when I want a hearty delicious meal.

For example, whenever I’m trying to create a vegan version of a dish that might otherwise include ground beef, tempeh is my go-to ingredient. The texture lends itself to making delicious taco filling and is a great addition for chili. My most recent obsession is this tempeh no-meat loaf which is essentially meat loaf without the meat! The mushrooms add an extra meat texture and flavor and the final product is just as satisfying as the version I remember eating as a kid.

Anybody else love tempeh as much as me? Let me know your favorite tempeh recipes in the comments!

Tempeh No-Meat Loaf
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 2 8oz packages of tempeh*
  2. 1 cup mushrooms
  3. 1 white onion
  4. 1/4 cup old-fashioned oatmeal
  5. 1/2 cup ketchup, reserving 1/2 cup for coating the loaf**
  6. 1 cup vegetable broth
  7. 1 large clove of garlic, finely grated
  8. 2 teaspoons thyme
  9. 1 teaspoon black pepper
  10. 1/2 teaspoon salt
  11. 1 teaspoon vegetarian worcestershire sauce or tamari
  1. Preheat the oven to 350 degrees.
  2. Steam the tempeh for 10 minutes. I like to use a vegetable steamer basket to keep the tempeh out of the water.
  3. Dice the onion and mushrooms. Add them to a skillet with the garlic and cook over medium heat for 1-2 minutes with a little veggie broth.
  4. Add the thyme, salt, pepper, worcestershire sauce and the veggie broth to the onion mixture and simmer on low for 1-2 minutes.
  5. Process the oatmeal in a food processor until the oats are broken down into really small pieces that resemble bread crumbs.
  6. Add the tempeh, first 1/2 cup of ketchup to the food processor along with the veggie broth spice mixture.
  7. Pulse a few times until everything is pretty well combined. Do not process until completely smooth because you want to leave a little texture in the loaf.
  8. Add more veggie broth as needed to moisten the mixture.
  9. Line a baking sheet with foil and spray with a little nonstick spray or brush with olive oil.
  10. Form the tempeh mixture into a loaf on the pan and coat with the remaining ketchup.
  11. Bake for 30 minutes.
  1. *Tempeh is made with soy, which is on the list of the 12 most contaminated fruits and vegetables so I would recommend purchasing organic versions of these items.
  2. **I use an organic ketchup with no corn syrup. You could also substitute with tomato paste
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  • I had a bad experience with tempeh the one time I tried to make it. I think I undercooked it, or at least cooked it wrong, because I had a terrible stomachache afterward! Once bitten, twice shy, so I haven’t tried it again. I need to psych myself up so I can do it, ha ha!

    • Steaming it for at least 10 minutes can really help reduce any bitterness. My husband has gotten stomach aches from eating tempeh in large quantities but it’s never bothered me, I love it! I wonder if some people are more sensitive to that form of soy?

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