Country Tempeh “Meatloaf” with Golden Gravy

Ingredients:

Tempeh “Meatloaf”

  • 1 block of tempeh, crumbled
  • 1 cup breadcrumbs (use gluten-free if needed)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 2 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and black pepper to taste

Golden Gravy

  • 2 tablespoons vegan butter or olive oil
  • 1/4 cup finely chopped onion
  • 2 tablespoons all-purpose flour (use gluten-free if needed)
  • 1 1/2 cups vegetable broth
  • 1/2 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
  • 1 teaspoon nutritional yeast (optional, for extra flavour)
  • Salt and black pepper to taste

Instructions:

For the Tempeh “Meatloaf”

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until they begin to soften.
  3. Add the minced garlic, crumbled tempeh, thyme, sage, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally until the tempeh is lightly browned.
  4. Stir in the tomato sauce and soy sauce. Cook for an additional 2 minutes, allowing the flavours to meld together. Remove the skillet from heat.
  5. In a large mixing bowl, combine the tempeh mixture with the breadcrumbs. Mix well to ensure all ingredients are evenly distributed.
  6. Transfer the mixture to a greased loaf pan and press it down firmly.
  7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the “meatloaf” is firm to the touch.

For the Golden Gravy:

  1. In a saucepan, melt the vegan butter over medium heat. Add the finely chopped onions and sauté until they become translucent.
  2. Sprinkle the flour over the onions and stir constantly for about 2 minutes to create a roux.
  3. Gradually whisk in the vegetable broth and plant-based milk, making sure to eliminate any lumps. Continue to cook and stir until the mixture thickens, which should take about 5-7 minutes.
  4. Stir in the nutritional yeast (if using) and season with salt and black pepper to taste. Simmer for an additional 2-3 minutes until the gravy reaches your desired consistency.

To Serve:

Slice the Tempeh “Meatloaf” into thick portions and serve with a generous drizzle of the Golden Gravy. You can also serve it with mashed potatoes and your favourite steamed vegetables for a complete meal. Enjoy your vegan comfort food!

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