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
What Vegetarians Eat https://whatvegetarianseat.com/
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  1. meredith@unexpectedlymagnificent.com'
    Meredith @ Unexpectedly Magnificent
    October 6, 2014 at 1:48 pm - Reply

    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!

    • Taylor
      October 7, 2014 at 2:00 pm - Reply

      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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