Tempeh Loaf Recipe

Name: Tempeh Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 8 ounces tempeh; 1 cup vegetable stock; 1 bay leaf; 6 slices whole wheat bread (approx); 2 tablespoons olive oil; 1 onion, finely chopped; 1 egg, beaten (or for vegan, use 1/4 cup of stock instead); 1/4 cup minced parsley; 1/4 teaspoon salt (optional, depending on how salty your stock is); 1/2 teaspoon dried marjoram; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 tablespoons Dijon mustard; 1/4 cup finely ground walnuts (use food processor)

Servings: persons

8 ounces tempeh
1 cup vegetable stock
1 bay leaf
6 slices whole wheat bread (approx)
2 tablespoons olive oil
1 onion, finely chopped
1 egg, beaten (or for vegan, use 1/4 cup of stock instead)
1/4 cup minced parsley
1/4 teaspoon salt (optional, depending on how salty your stock is)
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons Dijon mustard
1/4 cup finely ground walnuts (use food processor)

1
Cut tempeh block in half and simmer in stock with bay leaf for 10 minutes.
2
Cut or tear bread into cubes to yield 2 cups of packed bread cubes.
3
Remove tempeh and bay leaf from stock, let tempeh cool.
4
Pour 3/4 c of the hot stock over the bread cubes to soak.
5
Meanwhile, saute onion in olive oil.
6
Grate the tempeh, and mix with egg, soaked bread cubes, and sauted onion.
7
Mix in remaining ingredients.
8
Pack into greased loaf pan and cover with foil.
9
Bake at 350 for 30 min., covered and another 10 minute uncovered.
10
Top with veggie gravy, sauteed mushrooms, dijon mustard, or ketchup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces tempeh, 1 cup vegetable stock, 1 bay leaf, 6 slices whole wheat bread (approx), and more.

Yes, Tempeh Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Loaf

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