Tempeh Meatless Loaf

with Spicy Sauce and Garlic Thyme Potatoes


Meatless Loaf Ingredients

  • 200g package of frozen tempeh
  • 3 cloves of garlic minced
  • Coconut oil
  • 1 yellow onion chopped
  • ½ cup of sunflower seeds
  • 3 tbsp chia seeds
  • ¼ cup chopped parsley
  • ½ cup cooked red lentils
  • 1 sprig of rosemary chopped
  • ¼ cup fresh thyme
  • 3 tbsp tomato paste
  • 4 tbsp soy sauce (or gluten free alternative)

Spicy Sauce

  • 3 tbsp tomato paste
  • 3 tsp sriracha sauce

Garlic Thyme Potatoes

  • 4 large russet potatoes
  • ⅛-¼ cup almond milk
  • Salt


  1. Pre-heat the oven to 375
  2. Shred the frozen tempeh with a cheese grater. The tempeh should have the consistency of ground meat
  3. Heat the coconut oil in a pan on medium/low and fry up the onion until it is soft, then add the garlic for 2-3 minutes
  4. Add the tempeh and fry for 5-10 minutes until the onion starts to brown and move it to a large mixing bowl
  5. Add the rest of the ingredients and mix well (we liked to mix it with our hands to really mix the flavours!)
  6. Line a loaf pan in parchment paper and press the tempeh mixture into it, you want it to be firmly pressed in
  7. Reduce the heat of the oven to 350 and cook for 20-30 minutes until the edges are browned and pulling away from the edges
  8. Let the loaf cool before moving to your serving plate or serving right from the pan. Mix the two spicy sauce ingredients and serve while hot!


  1. Peel and chop the potatoes and boil in salted water
  2. Use an electric egg beater to mix the cooked potatoes with the rest of the ingredients, adding the milk slowly until you have a nice fluffy consistency